Ingredients:

4 egg whites, lightly beaten
2 cups canned or cooked pumpkin
½ cup honey
1-1/2 cups evaporated skim milk
½ cup golden raisins
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
1 (9-inch) reduced-fat, whole wheat pie shell

Instructions:

Preheat oven to 425 degrees. In a large bowl, thoroughly blend with an electric mixer all the ingredients and pour into the pie shell. Bake for about 20 minutes or until an inserted toothpick comes out clean. This recipe makes eight servings of pie.

This recipe is courtesy of Roniece Weaver and Fabiola Demps Gaines, registered dieticians and authors of "The New Soul Food Cookbook for People with Diabetes."

Here's how we remixed this recipe, including the nutrition information and shop smarter tips!

The Remix Revealed

Nutrition Information

Shop Smarter Tips

The Remix Revealed

Here's how this pumpkin pie recipe was remixed:

• Most traditional pumpkin pie recipes call for full-fat, heavy cream and whole eggs. By using evaporated skim milk and egg whites, this recipe cuts more than 300 calories and 30-38 grams of fat.
   
• There are a variety of whole wheat pie shells in the supermarket these days. Always shop for whole grain options even in your baked goods. They are healthier because they contain more heart-healthy fiber.
   
• The vivid orange flesh of pumpkin is a tipoff that it’s good for the body. Pumpkin is loaded with vitamin A and carotenoids, an antioxidant. It’s also a good source of vitamins C, K and E, and lots of minerals, including magnesium, potassium and iron.

Nutrition Information

Traditional pumpkin pie is loaded with calories (320) and fat (15 grams). Our remixed recipe is a much healthier choice that tastes good and is healthy for you, too. Here's the nutritional breakdown for a 1/8 slice of this delicious dessert:

Calories: 270
Fat: 3 grams
Cholesterol: 4 mg
Sodium: 249 mg
Carbohydrates: 53 grams
Protein: 9 grams

Shop Smarter Tips

Here is an insider tip you need to know:

•    A large, fresh pumpkin costs about $5. A 15-ounce can costs about $1.99.  Fresh pumpkin tastes better than the canned pumpkin that was processed last year. So, try roasting a fresh pumpkin and freezing any leftovers for future pies, soups, etc.