Pumpkin Pumpkin Everywhere

Most of the calories in pumpkin pie comes from the crust and sugar.  Invest in almond flour or wheat flour in your crust and you’ve got a good start.  You can reduce the amount of sweetener that you use and increase the other seasonings.  Many cooks have found that almost half the sugar can be eliminated in a pie filling without affecting the flavor.

If you want to eliminate the crust entirely, choose a pumpkin puree parfait or other lighter fare.  Whip pumpkin puree with a little cream cheese to thicken, then serve in pretty dessert bowls with a sprinkling of nutmeg and crunchy toppings of chopped pecans.

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