When making chicken pie etc use phyllo pastry instead of puff pastry or short crust. It tastes just as good and is far healthier!
I absolutely love pies of any sort, and this way you can go half and half if you want or just use the phyllo pastry, which in turn also adds a nice bit of crunch while having more than 80g fat less per 100g of puff pastry
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Make the filling the way you always do (I use low fat evaporated milk) but instead of cooking it in a pie shell, pour it into a glass pie pan, place that in a shallow bowl of water (an 11x13 works well) and have it as a custard instead of a pie. All the calories are in the crust - and this way you can have a dollop of low fat whipped cream on top!
A can of canned puree pumpkin contains more than 7 times the daily value of vitamin A and has 7 grams of fiber. When making pumpkin pie use Pumpkin Puree as it is 100% pumpkin while pie filling or mix is pumpkin PLUS sugar. Dont forget to make your pie shell as thin as possible. Have a small slice AND FREEZE THE REST.
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