Lunch: Pumpkin Pie with Vanilla Whipped Cream Recipe | Myrecipes

This is the pie you remember from many Thanksgivings, made better for you. Instead of using a can of regular evaporated milk, we swapped in a fat-free version.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Pumpkin Pie with Vanilla Whipped Cream Recipe | Myrecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 cup plus 2 tablespoons sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 (15-ounce) can pumpkin
3/4 cup evaporated fat-free milk
1/2 (14.1-ounce) package refrigerated pie dough
1/2 cup heavy whipping cream, chilled
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 425 °.
Combine 1 cup sugar and next 4 ingredients (through cloves) in a large bowl; stir well with a whisk. Add eggs and pumpkin; stir well with a whisk. Gradually add evaporated milk, stirring with a whisk until blended.
Fit dough into a 9-inch pie plate. Fold edges under. Using kitchen shears, make 1/2-inch diagonal cuts at 45-degree angles around edge of crust. With fingertips, press every other tab toward center of pie. Pour pumpkin mixture into prepared crust.
Place pie plate on a baking sheet, and bake at 425 ° for 15 minutes. Reduce oven temperature to 350 °; bake 45 minutes or until almost set. Shield edges of piecrust with foil, if necessary. (Do not insert a knife to test for doneness, as the slit will become larger and separate when the pie cools.) Cool on a wire rack 1 1/2 hours.
Beat whipping cream with a mixer at high speed until foamy. Gradually add vanilla and 2 tablespoons sugar, beating until soft peaks form. Slice pie into 10 slices; top each serving with whipped cream.