Cut the Crust
If you're one of the many who eat pumpkin
pie just for the filling, consider losing the crust completely to shave off at least 100 cals per slice. Just prepare your standard filling recipe and pour it into individual ramekins coated with oil spray. Bake the filling until just set, top each cup with a dollop of whipped cream, and you've got a delicious pumpkin custard with fun presentation to boot. If apple
pie is your thing, forget about the crust and dump the apple filling directly into a glass pie plate coated with oil spray (consider cutting back on the sugar in the filling to go even lighter). Top with a mixture of rolled oats, a little brown sugar, cinnamon, and a couple tablespoons of butter or soft buttery spread worked together with your fingertips until crumbly.