Journalist by Day, Spontaneous by Night: Spontaneous Moment #44: Portion Control Pie

Have you ever been served a giant slice of pumpkin pie and thought "I'll just take a few bites. I won't finish it." The next thing you know, you look down at your plate and the entire pie is gone.

That's me. I get served a slice that feels like it's 1/4 of the pie and I always lick my plate clean. So here's a simple pie recipe that will feed your dessert appetite, but won't eat up your calorie count.

PORTION CONTROL PUMPKIN PIE

Ingredients:

1 15oz can of pumpkin (I use Libby's 100% pure Pumpkin)
1 12oz can of evaporated milk (I use Nestle Carnation)
2 eggs
2 tsp pumpkin pie spice (ground cinnamon, ground ginger, ground nutmeg, allspice, & ground clove)
3/4 cup sugar (or substitute it for 5 packets of Truvia)
1/2 tsp salt
2 boxes of ready made pie crust (I use Pillsbury Pie Crust)
Biscuit cutters (I use Sur La Table stainless steel cutters)

Directions:

Preheat your oven to 350.

Take your cupcake pan and spray it with Pam.

Unroll your pie crust and use your biscuit cutter to cut your crust. I use the largest cutter. Press pie crust into cupcake pan.

Unroll the pie crust.

Cut your pie crust and place in cupcake pan.

Combine all your dry ingredients. Beat your eggs and then mix them in with the pumpkin in a bowl. Add the dry ingredients and evaporated milk. Mix well.