Treat yourself with these weight loss tricks

Even scarier than Frankenstein's monster, ghastly ghosts, and bloodthirsty vampires is an expanding waistline.

So don't let today's Halloween festivities widen it! Here's a healthy pumpkin pie recipe -- plus some handy substitution tips -- that will satisfy your sweet tooth without breaking your weight loss plan. Happy Halloween!

Crustless Pumpkin Pie

1 can (15 oz.) pumpkin, no added salt
1 can (12 oz.) evaporated skim milk
1/2 cup egg substitute
2 egg whites
3/4 cup artificial sweetener
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. salt
1/2 cup reduced-fat graham cracker crumbs
Nonfat cooking spray

In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites, and sweetener. Beat until smooth. Add the spices and salt, and beat until well combined. Stir in graham cracker crumbs. Pour into a 9-inch pie plate that has been coated with nonfat cooking spray. Bake at 325 degrees Fahrenheit for 50-55 minutes, or until knife inserted near the center comes out clean. Cool before slicing.

And while you're baking, keep these substitutes in mind to cut back on calories and fat:

• Use fruit puree, such as unsweetened applesauce or prune puree, in place of some of the fat.
• Replace some of the whole eggs with egg whites or pasteurized egg substitute. It is best to keep some of the whole eggs in the recipe to maintain texture.
• To cut back on sugar, use one-half or one-third sugar substitute. This will maintain flavor, but cut back on calories.
• Use evaporated milk in place of heavy cream.
• If cutting out some of the sugar, add extra spices to enhance the flavor. Try cinnamon, nutmeg, cardamom, or ginger.
• When making bread, increase the fiber by using whole wheat flour for all or half the flour.