Don't Shy from Pumpkin Pie

I’m sure you’ve seen your fair share of pumpkin pies, especially with Thanksgiving having just passed. When everyone is trying to watch their waistlines, there here is some great news:

you don’t have to feel guilty for eating that extra slice of pie.

Of course the whip cream and extra buttery crust aren’t the most health conscious options, but the pie filling is actually good for you. Who would have known? (Well actually lots of people do…humor me). Pumpkin contains vitamins and minerals that help promote immunity, development, and even help reduce the risk of heart disease. Alpha and beta-carotene (found in carrots) help to lower the risk of heart disease because they prevent cholesterol build-up in the arteries. Pumpkin pie also has great vitamins and minerals like: fiber, magnesium, vitamin C and E, and potassium.

It’s really simple to make pumpkin pie too. With pre-made pie crusts at the store and canned pumpkin pie mix, it takes minimal effort to make a pumpkin pie. Here is a quick and easy recipe, when you need to fulfill that craving:

I like using Libby’s Pumpkin Pie Mix and Recipe:

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) evaporated milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.