780 Fewer Calories
49g Less Fat

Ingredients:
1 1/4 cups all-purpose flour
1 tablespoon granulated sugar
3/4 teaspoon salt
3 tablespoon canola oil
1 tablespoon butter
2 – 3 tablespoons cold water
2 cups cooked mashed sweet potatoes
3/4 cup packed light brown sugar
1 (12-ounce) can fat-free evaporated milk
2 tablespoons dark molasses
2 large eggs
1 egg white
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice

Directions:
To make the crust, combine flour, sugar, and 1/4 teaspoon salt in food processor; pulse until blended. Add oil and butter. Pulse until coarse crumbs form. Add water, 1 tablespoon at a time, and pulse until a soft dough forms. Flatten dough into a disk; wrap in plastic wrap and refrigerate at least 1 hour.

Preheat the oven to 375°F. On lightly floured surface, roll out dough to a 12-inch circle; ease it into 10-inch deep dish pie plate, pressing evenly onto bottom and up sides of pan. Prick dough all over with fork. Crimp edges.

Line pie crust with foil; fill with pie weights or dried beans. Bake 20 minutes; remove foil and weights. Return crust to oven and bake just until dough is lightly browned, 10 – 12 minutes. Cool crust in pan on rack 10 minutes.

Meanwhile, to make filling, combine sweet potatoes and brown sugar in food processor and pulse until smooth. Add milk, molasses, egg, egg white, cinnamon, nutmeg, allspice, and remaining 1/2 teaspoon salt; pulse until blended. Pour filling into crust. Bake just until center is set, 40 – 45 minutes. Cool completely on rack. Chill until ready to serve. Cut into 12 slices. 

Servings:  12
Prep Time:  15 minutes
Cook Time:  1 hour 15 minutes
Difficulty: Easy
Per Serving: (1 slice) 232 Cal; 6 g Protein; 6 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 40 g Carb; 2 g Fiber; 23 g Sugar; 127 mg Calcium; 2 mg Iron; 227 mg Sodium; 45 mg Cholesterol

Test Kitchen Tip: You can easily substitute 2 teaspoons pumpkin pie spice for the cinnamon, nutmeg, and allspice.

Original recipe courtesy Paula Deen:  Old-Fashioned Sweet Potato Pie
Lightened Up recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen