A Thanksgiving dessert table is never complete without the pumpkin pie. This recipe is quick and easy, made with refrigerated pie crust rolled out thinner, to lighten it up.
Pumpkin Pie
That’s right, pumpkin pie is made with pretty healthy ingredients. It’s the sugar and pie crust where all the calories are, so I simply use less sugar as I find most recipes to be too sweet anyway, and roll the crust out thinner.
Isn’t that genius?!! I thought it was, although I can’t take full credit; someone left a comment on my sweet potato pie, brilliant!! Since I had all the extra dough, I cut out some leaves, pumpkins and letters with a cookie cutter to make it pretty. Of course, this will increase the calories if you do so. I calculated the pie crust based on Pillsbury, using just under 5 oz dough.
To make the pumpkin filling, I prefer to make the pumpkin puree from scratch although canned will do just fine. I roast the pumpkin the night before, then pureed it in a food processor.
For the letters and leaves, I used Wilton’s Harvest Mini Metal Cookie Cutters and these metal letters (affil links) to make the word PIE. Brushed it with a little egg white wash that I mixed with a drop of water, then baked 350°F until golden 12 to 15 minutes on a baking sheet.
How To Make Easy Pumpkin Pie
More Pumpkin Recipes
- Pumpkin Spice No Bake Cheesecake
- Pumpkin Pie Dip
- Pumpkin Butternut Squash Bars
- Mini Pumpkin Chocolate Chip Muffins
- Pumpkin Mac and Cheese
Skinny Pumpkin Pie
Ingredients
- 15 oz canned pumpkin, or homemade pumpkin puree*
- 2 tbsp whipped butter, softened
- 3/4 cup light brown sugar, unpacked
- 1/2 cup fat free milk
- 1 large egg
- 2 large egg whites
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tsp vanilla extract
- 1 frozen pie crust sheet, Pillsbury (thawed to room temperature)*
Instructions
- Preheat oven to 350°F.
- Lightly dust a large cutting board or flat surface with flour. Roll out a room temperature pie crust sheet, so that it becomes thin enough to cut off about 30%, so that your final crust is 5 oz.
- Place into a 9-inch pie dish, cutting off excess dough.
- Place pumpkin puree in a large bowl. Add butter, and mix well.
- Using an electric mixer, mix in brown sugar, milk, eggs, egg whites, pumpkin pie spice, cinnamon, nutmeg and vanilla. Beat on medium speed until mixture is smooth.
- Pour filling into unbaked pie crust. Bake about 70 to 75 minutes, or until knife inserted in center comes out clean.
- Cut into 10 slices and serve with whipped coconut cream or whipped cream if desired.
I loved the lighter version of this. The filling was more mousse like than a heavy filling. I usually like to roll my purchased pie crusts thinner, so it worked well and was flaky and light. Because the texture and taste is lighter, I did “supplement” a pecan topping. Basically melted butter, sugar and chopped pecans which I spread over the pie after it was baked for about 30 min. Yes, it upped the calories and fat. Ill experiment to reduce the amounts of both. But lived the pie!
I usually make weight watchers pumpkin pie with no crust but Im really excited about making this.Husband is a diabetic so going to subsitute splenda brown sugar.
I’ve made this pie numerous times, and it’s always delicious. We have a diabetic family member, so I sub Splenda brown sugar blend. It’s one of few low-sugar pie recipes, so I make it for much more than just Thanksgiving. Making on today for “Pi Day” (3.14).
Hi Gina!
Can this be frozen? If so, how? Thank you!! 🙂
can I use Graham cracker pie crust?
If you wish.
Absolutely delicious. I made my own pumpkin purée using your recipe and then made the pie. Just wow !!! 🥧
Perfect!
I’m totally bummed, the link is not supported anymore for the Puree.. Perhaps the recipe is in one of your cookbooks I have..
Oh.. found it later in the thread. Basically roast a 2lb Sugar Pumpkin for 30-45mins, cool and puree. Love it… easy peasy….
Hi!!! I want o make the perfect pumpkin bars! I tried another recipe similar to yours, very tasty but I didnt like the color, it was a little too dark for my liking as it happens Im looking for a more yellowish/Orange color!! I made mine with fresh pumpking pure (beautiful color! The same as your picture in the food procesor), coconut sugar, a can of evaporated milk, 1 tsp of cinnamon, dark vanilla, 2 eggs. However when I mixed all the ingredients the filling was a little to dark. Any tips/recomendación so they turned out the same color as yours?
Can you make this recipe without a crust? Any idea how? 😁Liz
I make the recipe on the Libby’s Pumpkin can all the time without crust. I bake it in a Pyrex oven-safe bowl, sprayed well with oil (could use a paper towel to wipe it with oil).
I also cut the sugar by at least 1/2 (can cut by 2/3) – you just have to cook it a little longer. You end up having to cook it a little longer – just keep xhecking it to see if it’s set in the middle (insert a butter knife; if it comes out clean, it should be done).
If you want to be conservative, start by cutting the sugar by 1/3, and see what you think. If it’s ok, cut by half., etc.
In comparing your pie to the traditional “Libby’s Famous Pumpkin Pie,” you use the same amount of sugar (3/4 c) and add extra fat with the 2 Tbsp of butter. Not sure why you consider this “skinny.” I guess rolling the pie crust a bit thinner helps but that’ probably does not make up for the extra butter you add.
I think folks would save more calories by rolling the crust thinner, as you have, but use a fat-free or 1% fat evaporated milk instead. I use closer to 1/2 c brown sugar but adjust it a bit to taste. If the pie is not quite sweet enough, I put a tiny drizzle of maple syrup over the top. That hits the taste buds first so the flavor and sweetness creates the illusion of the pie being sweeter than it is. Try it, you might enjoy it. Thanks.
Thanks Sunshine Bear.
I have made this pie for years! Great recipe. I did goof it up today though. I used granulated monk fruit sweetener and Trader Joe’s organic pumpkin. I was super watery. My own fault-I will re-make tomorrow with the ingredients listed and my no fail Libby’s pumpkin.
This skinny pumpkin pie tastes just like the original – SERIOUSLY! I made this for a friendsgiving and no one knew the difference! I highly recommend this, it’s my go-to pumpkin pie recipe!
Hello –
For Thanksgiving !
Does this pie need to be refrigerated if it will not be eaten the day it is prepared? I need to make it day before to take.
Thanks for the great recepie!
Do you think I can use almon milk instead of fat free milk?
If you wish.
I just finished making the pie. I am wondering if I should make any changes for high altitude?
I love this recipe and have been using it for a few years now. My husband just made this pie at my request to be my birthday pie. He took it out of the oven. It looks great. Then he noticed on the counter the 1/2 cup of fat free milk he forgot to use in the recipe. I think it’s sweet that he made the pie. But I sure hope my birthday pie will taste okay!! We’ll see! 🙂
How do you make whipped coconut cream?
Can you give the link to make homemade pumpkin purée since the one in the recipe didn’t work.
Thanks
https://www.skinnytaste.com/how-to-make-pumpkin-puree-instant-pot-or-oven-method/
My Knife never came out clean and I left it way past the 75 min, did I do something wrong?
I had some canned pumpkin in the pantry and hubby asked if I’d make a pumpkin pie with it so I used this recipe, followed exactly. it turned out perfectly and now I’m thinking I’ll use less pie dough from now on. The whole family loved it and it will now be the recipe I use for pumpkin pie from now on. So glad not to have all that sweetened condensed milk on my waistline!
Pingback: Maple Pumpkin Pie - Recipe Girl
I have had excellent results with mixing protein powder and unsweetened nut milk (almond, cashew, whatever) to replace the evaporated milk and most of the sugar in the traditional recipe on the back of the Libby’s pumpkin purée can.
Pingback: Creating a Healthy Thanksgiving – It IS Possible! |
Pingback: Creating a Healthy Thanksgiving | Trading Cardio For Cosmos
Pingback: Lightening Up Your Thanksgiving Favorites in South Burlington
Pingback: Light and Healthy Thanksgiving Sides and Desserts | RegistryFinder.com
Pingback: Thanksgiving Dinner – ushacooksmd
Pingback: Light Holiday Recipes - Best Neighbors EverBest Neighbors Ever
Pingback: Healthy Pumpkin Pie Recipe – Hungry For Tucson
Hi Gina! Do you think I could substitute the brown sugar for regular white sugar?
Thank you and happy thanksgiving!!
Sure
Can you just pour this into those ready made pie crusts? Looks so good!
I don’t see why now.
Sounds great. Can you make it ahead and freeze?
I’m not sure? I’ve never tried, sorry!
Absolutely love calorie cutting scheme!
Can you substitute coconut sugar for the brown sugar? Thanks !!
Just made this without the crust in my Instant Pot! I poured the filling into six ramekins and cooked them 10 minutes on high pressure (but I'm at high altitude). Only change I made was to triple the pumpkin pie spice, because my fam likes it SPICY. Worked great!
This the recipe that I use every Thanksgiving. It is a keeper for sure. The only tweak that I do to the recipe is add a little bit of ground cloves and a little bit of allspice. That is just my taste.
My family says best Pumpkin Pie ever. I used egg whites and egg beaters. Also used Brown Sugar Splenda and low fat gram cracker crust. I did have to bake it longer (about 15min.)
can you tell me how much you used of each of these?
Also before adding the eggs I taste whatever I'm making so I can adjust the sugar, spices, etc
Just made your pie first time with pumpkin from scratch-So O YUMMY!!! I also added a little apple pie spice and a little Mace spice. I went totally crustless too!! Everyone LOVES IT!!!♡♡♡♡♡♡ THANK YOU!!!!!!
Just made your skinny pumpkin pie! Do you know how to cook or what Girl! My hubby is going to flip over this skinny version of his favorite pie!
My mom used to make a crustless pumpkin pie; zero crust and add 2-3 tbs of flour. It creates just enough of a coating to get out of a "greased" pan easily. Don't miss the crust on this baby. I LOVE it cold. Also, if you feel the pumpkin pie is too gooie (eww, like my MIL) an extra egg or flour will do the trick too.
Do you cook it at the same temperature and length of time? Do you k ow the point value without the crust?
I have never cared for pumpkin pie. I do love sweet potato pie. Either one can be made without a crust. So can a pecan pie and a french coconut pie. I do it all the time with pecan and the coconut. Then they are GF.
Charlotte Moore
Gotta say I've never tried pumpkin pie, but then again, I had never tried carrot cake until about 15 yrs ago, now can't get enough of it. I live in Australia and we have pavlova's and trifles, really delicious but fattening. Thanks for the recipe will definitely try it.
Can I use pumpkin pie spice instead ?if so how much should I use ? Thank you 🙂
Sure, 1 teaspoon to replace the other spices.
This is a splendid pie recipe and entirely indiscernible from other pumpkin pies loaded with additional calories. The filling is delicious on it's own. I don't like to waste eggs so I used two whole eggs instead of the egg + egg whites. I also used homemade pie crust and two percent milk. It was really delicious and will become a go to recipe.
Thank you for saving me, i.e., with the points value on this recipe. I made it for my Thanksgiving dinner and I loved, as well as, my guests. I knew I could count on you with a good recipe. You are my first go-to when I am looking for new recipes. Keep up the good work. You really provide a very valuable service to us dieters.
I made this recipe last year for Thanksgiving & everyone loved it! I have also made it "crustless" in individual ramekins (misted with veggie oil) to lessen the points! I really do love pie crust so sometimes make the little leaf decorations from the Pillsbury All Ready Pie Crust and just put one (or 2) on top for that "taste" of pie crust to keep me satisfied!
Could you use honey instead of sugar?
I was supposed to make this on Thanksgiving as a surprise for my husband, but he went and bought one from the grocery store. So I surprised him with it last night and his first comment was 'oh my gosh, this is so much better than store bought!!' Thanks! I love your website and recipes!
Love it!
I made this today for Thanksgiving dinner with my family. I told my sister about it and she told me she did not want to try because she wanted a pumpkin pie with all the calories in it. Well, it was the only pumpkin pie there so she tried it and she is now begging me for the recipe. The only change I made was I used allspice instead of nutmeg due to my allergy to nutmeg. I will so use this recipe again and again. 🙂
I love this comment. I made the pie, but cheated with a using a pie shell. One of my guests made a comment that his mom makes pie from scratch. I told him it was made from scratch apart from the pie shell. He was extremely skeptical that it would be any good and at first didn’t want a slice. Eventually he did and snarfed it done and declared it excellent. He then proceeded to ask if he could take the leftover pie with him. I laughed and told him probably not since it was already spoken for. BY ME YO.. Even better was the look on his face when I told him it was actually a low-calorie recipe. Last time he was invited over for a Thanksgiving dinner… This is a great recipe!
🙂
Ok, an update (I'm "Unknown," 2 comments up^). Used reg butter, Great Value Brand. Batter chilled overnight in fridge. Baked for 70ish minutes and it was done. Everyone agreed it tasted great! 🙂 Gina, I noticed you omitted cloves from your recipe – is that a personal preference, or is there another reason? -Chaille 🙂
yes, just not a fan but you can add them if you like them!
I also used regular stick butter. Left it in for about 75 minutes. The middle was still showing a little on a knife when inserted but the outer portion at the crust was getting too brown so I removed from the oven.
I'm cooking this tm (the filling is chilling in the fridge right now), and I used reg butter – wish i had read the comments first! So for those of you who also used reg butter, how long did you end up cooking it for?
Oops! That may be it. I used regular butter instead of light. I'd be curious if the others who had problems did as well.
I remade it myself after reading some of the comments, but it came out perfect. Any changes to the original recipe? What brand of pumpkin did you use?
Gina my pie is so liquidy! In the oven now and after 60 minutes still very soupy. I've added 15 more minutes to the time. I've noticed a few others with this problems. Any ideas on what could have gone wrong?
Thanks!
Canned pumpkin tends to be thicker, that may be the issue/
I tried this recipe a month ago and absolutely loved it. Upon the request of hubby and friends, I have made this pie recipe 6 different times since. Everyone says it has a better flavor and texture than anyother pumpkin pie they have had! I am making 5 more pies for our family Thanksgiving….. Thank you for this recipe and all the others, I have not found one that I didn't like!
Gina- I am going to make our family's pumpkin pies this year. This is my first time so I am super nervous! I am going to try the cutouts like you did. Did you bake these separately or right on top of the pie? If you could respond I will be forever grateful! 🙂
Instead of using 1 egg and 2 egg whites, can you just use the equivalent in Egg Beaters? Would that work? Thanks!
Hi Gina,
Loved the new recipe for the pecan phyllo cups and was wondering if this pumpkin pie recipe could work in the phyllo cups also? any advice for making the mini "pies" 🙂
Sharon
This looks wonderful! Found you thru Pinterest! =)
How long would you have to bake them if you put two pies in the oven?
Had my daughter,son-inlaw,and 10 month old grandaughter over last night for dinner. Made this pie using a butternut squash. It was the best tasting pie. My grandughter loved it so much she ate the whole piece herself and wanted more. The only problem i had was the baking time. it said to bake for 60 mins.i think i baked mine for 90 mins. Thanks for this recipe will be used again for thanksgiving.
Hi Gina, Love your website, have made many recipes with success. This pie came out delicious, but as Amanda said, the filling was basically the consistency of water. Also, the butter never mixed in and could be seen as white dots throughout the pie. Any idea what could have gone wrong? (The pie was edible and yummy, but not pretty). Thanks, Megan
Me too! Exactly! it's in the oven now and I wish I knew what went wrong!
Thank you!!! I was just thinking what to do for Thanksgiving this year with my calorie counting. This pie looks awesome!
Can you bake this pie ahead of time and freeze it?
I used the homemade pumpkin puree and followed the recipe to a 'T' but the pumpkin filling was very liquidy. Ended up adding an extra 3 cups of puree to thicken it enough to make it smooth. Any suggestions what might have gone wrong? I worry that the flavor will be bland after adding all the extra pumpkin.
This happened to me too! It's in the oven right now and after 60 minutes, still liquidy. I added 15 more minutes to the cook time…we'll see.
what would the cooking time be for tarts?
I`m looking at baking this next weekend. I do have to travel with it so can I bake it the day before, then just reheat in the oven? I`ve never made pumpkin pie before!
Great looking recipe. Could I omit the butter? It would save a few more calories.
I'm going to try it as pumpkin is my absolute favorite:-)
Yay!! A lighter pumpkin pie recipe that doesn't call for maple syrup. I hate maple syrup in my pumpkin pie. Can't wait to try this one!
It is baking in the oven right now. I hope it turns out good. I'm so excited!!
It turned out to be really good. I baked for an hour or so but still appears to be soft. Maybe next time I should bake it a little longer. It was still very delicious nonetheless. 🙂 thanks for sharing.
I love all your recipes! Thank u Gina!
i was thinking about making it with ww ginger cookies as crush?
Loved this recipe, I used unsweetened almond Milk instead of the FF milk which is 1/2 the calories. I also used organic pumpkin mix and left out the sugar and pumpkin pure from above which also saved on calories and Fat. The Pie tasted awesome!! didn't even know the diff. I had my grandmother who is the baker in our family try it and she said I should always make it that way, you would never no it is a lighter version. Awesome recipe
Woohoo! I commented about rolling out the crust last year–so happy the idea made it to a new recipe! I've never had a problem with the thinner crust, and, as I commented before, NO ONE has noticed the difference! 😉
My family loved this pie. I have done other low cal pumpkin pies but this one is the best! Even my husband who neither likes nor needs low cal foods loved it. That is quite a testament!
Thanks so much for all you do for us.
tonilea
jiffy1212@aol.com
Thank you for this recipe – you helped me lighten up my thanksgiving this year with this recipe and a few others. Was actually DOWN a pound the day after! Thank you so much <3
Gina, thank you for this recipe! I made it for Thanksgiving and my boyfriend (a snobby foodie) said he preferred this to every other pumpkin pie he had before. He now is really interested in your site and I can see a lot of your recipes in our future.
Gina! You're so fabulous! I made this pie for Thanksgiving! I did substitute half of the sugar with half applesauce and half splenda brown sugar, so fabulous! Thanks for all the inspiration!
I made this to add to our Thanksgiving table & everyone enjoyed it! I loved the texture of the pie, it was my first time trying pumpkin pie & I dont know why I hadn't tried it sooner. Thanks for sharing this recipe, your site is my go-to site. It has made eating healthier/lighter so much easier.
I am currently baking my pumpkin pie.. I am looking forward to this new recipe for our Thanksgiving!! 😉 Thanks for the share!
I just plugged this into the recipe builder using the Keebler Reduced Fat Crust I bought (I'm very bad with crust… even pre-made crust) and it only comes out to 3 Points+ per serving. Woo hoo1
I just made this pumpkin pie, I wanted to test it out before I brought it for Thanksgiving dinner and it is phenomenal! I don't think anyone will ever know that it is much less fat than regular pumpkin pie! Thanks so much!
Great advice about the pie shield!
No I didn't include calories using the whole crust, sorry!
Gina, thanks so much for such a PHENOMENAL web site!!! It is truly amazing! I LOVE the way you suggest which particular products work better.. I have had more recipes turn out just so-so just because of the particular brand, when the right brand would have been wonderful!
I do have a question, though. Did you do the nutrition calculations if the dough is NOT thinned out, used as is?
Also, to Erin, I also used to have problems with the edges burning, even with the foil, as it doesn't want to always stay in place. I found, (available at Macy's, I'm sure, or any good store), a "pie crust shield", that is just a round circle made of hard aluminum, that just sits on the top of the pie. It is just the edge of the pie, center is cut out, so it protects the crust but doesn't affect baking time at all. It makes my crusts turn out PERFECTLY , and if I want the edge a little browner, I can always take it off last 5 minutes of baking. If you "google" it, it is available easily! Good Luck!
I’m late to the game, but I just calculated the ingredients without the crust and it turns out to be 3pts per serving. My question is, would bake time be the same without the crust?
Not sure how may points this is without the crust.
You can use Splenda instead of the sugar if you wish.
To the person with print issues, use the print friendly button. You can shut the photos off as an option.
Ashley, great!!
Raquel, so glad they were fooled!!
Ash, I used Land O Lakes Light Butter but that would work too.
This may be a silly question, but when you say LIGHT butter, do you mean using something along the lines of a Light I Can't Believe It's Not Butter product? I don't want to mess this up…first time making my own pumpkin pie!
Now I know where the term "easy as pie" comes from!!!! I am NO baker- this was effortless and end result was a pie that rivaled any bakery's!!! I made cute little "mini pumpkins" out of the excess dough and I strategically placed them over any spots that were a little messy from when I removed the foil. Everyone thinks I am an amazing baker haha I fooled them all!!!!!
Hi Gina!
You are, as many people like to say, A LIFESAVER!!!
I am so psyched to try your Thanksgiving recipes, ESPECIALLY this pumpkin pie recipe! I wanted you to know that I found out that if you use 1/2 cup of brown sugar and use 1/8 cup of Truvia or so, and use 1/4 cup of egg beaters instead of an egg, it makes it only FOUR points plus a piece! Thanks for all your hard work and effort!
This would be lovely in the Keebler Mini Ready Crusts! They are 3pp each!
Can I use brown sugar Splenda as a substitute for the regular brown sugar? I haven't tried to bake with it, but I have tried some of your other skinny deserts and they have all been wonderful!
Ally, no apple pie yet, but my apple cobbler recipe is fabulous!
I haven't tried making this without the crust, but I think it would work just fine, a gluten free alternative too!
Erin, since the excess dough was cut off, I had no issues with the edges burning, but I usually use foil to prevent it.
Gina, can you share your method for keeping the edges from burning? Or have you addressed that in a different recipe? Every time I try to put foil over the edges, it's a disaster. Do I just need to pull the pie out & use mitts to secure the foil tightly over the edges? Help! 🙂
Hi Gina…
Your recipes always look and sound delicious! I am determined to try at least one new recipe a week. Have you ever made pumpkin pie without the crust? Even though I love the crust, I rarely eat it because it is so pointy. I wonder if I made the filling and just baked it the same way if it would turn out??
this looks delicious Gina!! Thank you so much…your recipes are fantastic!! I have lost 10 pounds thanks to you and your recipes, i can finally enjoy loosing weight!! Do you have any recipes for skinny apple pie? That is a family favorite in my house! thank you again 🙂
I would probably try cutting away 30% of the dough right after I remove it from the packaging. It's probably not too difficult to eyeball this and then you would only be working with the 5 oz. Can't wait to try it; thanks!
You could always weigh the dough before rolling it to make sure it is the 5 oz. recommended by Gina. That is what I will do.
Thanks Gina, for a great recipe!
Barbara, sure, or even yams would be tasty.
Light or dark brown sugar would both work fine, I usually use what I have on hand.
I don't think I explained it correctly in the instructions. I took the pie crust sheet which was thawed and easy to handle and rolled it out thinner. I was able to cut off 30% so that my final dough that I used was 5 oz.
You can toss the rest or make pretty leaf cut-outs to decorate.
Gina you explained it very well!! ? Thank you for sharing all your wonderful recipes.
Would you suggest regular brown sugar or is the light brown sugar better?
I wonder if you can substitute this for sweet potato pie. Using can sweet potato, drain the liquid, then proceed with recipe.What do you think Gina?
This sounds great… I wonder if there are gluten free pie crusts?
Little Bee, Bob's Red Mill makes a gluten free flour specifically for pie crusts. I haven't tried it yet, but I'm a big fan of Bob's products.
Believe it or not, one day I picked up what I thought was the gluten free raw chocolate chip cookie dough by pillsbury I typically buy, and it was a gluten free pie crust you just roll out. It was a wrong shipment I was told. It never showed up,p again. It made the best gluten free crust I ever had. So somewhere out there thee is a dough made bu pillsbury that you just roll out and use!
Good to know!
Williams Sonoma has a gluten free pie crust mix that is soooo good! No one will suspect it is gf! They also make a very good gf graham cracker crust.
Thanks Diandra!
I didn't find the crust to be tough at all.
Melissa, yes I used the extra dough to cut out leaves, I mentioned above they were for decoration only because eating them will of course increase the points.
Kay, yes crustless is always an option, especially for gluten free. I personally love the crust on pie.
You can also make a "Crustless" Pumpkin Pie. You use the same recipe, and just put the filling into a sprayed pie pan without the crust. Bake the same. It's delish without all of the extra calories from the crust.
I like that idea! I was shocked by the amount of calories in a pie crust!!!
This sounds awesome! Did you use the extra pie crust to make the leaves or is that puff pastry? It looks beautiful!
I love this idea!!! I can not only use this to make this delicious pumpkin pie, I can use the crust for my chicken pot pie recipe. Thanks a bunch!!!!!!!
I'm curious… did all the extra rolling make the crust tough?
No not at all.
I love you. That's all. You are brilliant. Thank you for all these awesome recipes!!!