“Savor it, be satisfied, then get back to eating well and exercising the next day,” says Miranda Hammer, R.D., a registered dietitian based in New York City.
Ingredients
1 (15 oz) can pumpkin
1 (12 oz) can low-fat evaporated milk
2 eggs
1⁄2 cup brown sugar
1 tsp ground cinnamon
1⁄2 tsp ground ginger
1⁄4 tsp ground cloves
1⁄4 tsp salt
1⁄2 tsp baking powder
Directions
Heat oven to 325 ̊F.
In a large bowl, whisk together pumpkin, milk, eggs, and sugar.
In a small bowl, stir together cinnamon, ginger, cloves, salt, and baking powder; whisk into pumpkin mixture.
Pour into a pie dish; bake for 50 minutes, or until a toothpick inserted in center comes out clean. Refrigerate for at least 3 hours before serving.
