Nutrition Facts
  Servings Per Recipe: 8
  Serving Size: 1 serving
Amount Per Serving
  Calories 133.2
  Total Fat 0.3 g
      Saturated Fat 0.0 g
      Polyunsaturated Fat 0.0 g
      Monounsaturated Fat 0.0 g
  Cholesterol 0.0 mg
  Sodium 156.5 mg
  Potassium 207.1 mg
  Total Carbohydrate 28.4 g
      Dietary Fiber 2.5 g
      Sugars 14.5 g
  Protein 5.7 g
  Vitamin A 136.4 %
  Vitamin B-12 8.2 %
  Vitamin B-6 2.8 %
  Vitamin C 1.8 %
  Vitamin D 11.0 %
  Vitamin E 2.3 %
  Calcium 16.2 %
  Copper 1.7 %
  Folate 3.9 %
  Iron 5.4 %
  Magnesium 3.2 %
  Manganese 6.1 %
  Niacin 0.9 %
  Pantothenic Acid     5.8 %
  Phosphorus     8.1 %
  Riboflavin 18.0 %
  Selenium 1.7 %
  Thiamin 4.9 %
  Zinc 1.3 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Self-Crust Pumpkin Pie

View the full Self-Crust Pumpkin Pie Recipe & Instructions
Submitted by: JESSICAB1221

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Self-Crust Pumpkin Pie

33 calories of Brown Sugar, (0.04 cup, packed)

32 calories of Carnation Instant Nonfat Dry Milk, (0.13 cup)

30 calories of Granulated Sugar, (0.04 cup)

17 calories of Libby's 100% Pure Pumpkin, 1/2 c. is 122 grams, (53.13 gram(s))

9 calories of Flour, white, (0.02 cup)

7 calories of Better'n Eggs Egg Product, (0.06 cup)

1 calories of Cinnamon, ground, (0.19 tsp)

0 calories of Salt, (0.03 tsp)

0 calories of Water, tap, (0.13 cup (8 fl oz))


Nutrition & Calorie Comments  

This was very good!! I used 2 whole eggs and Splenda instead of white sugar. I will make again. Submitted by:
BEHRENDT
(11/13/12)
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I had to rate this 5 stars, even though I made a few changes, it would not have turned out so tasty if I didn't have this recipe to work from! I used 1 egg+5 Tbsp egg whites, 2 Tbsp Splenda, 1/4 c. brn sugar, 1oz ff/sf vanilla pudding, 3 Tbsp WW flour, 1t cinnamon, 1/4 t ginger, 1/4 t nutmeg.Thanks! Submitted by:
BETTYWAKEFIELD
(10/17/12)
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I used 1 egg+5 Tbsp egg whites, 2 Tbsp Splenda, 1/4 c. brn sugar, 1oz ff/sf vanilla pudding, 3 Tbsp WW flour, 1t cinnamon, 1/4 t ginger, 1/4 t nutmeg Submitted by:
MAMBROSE145
(10/14/12)
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I made this with a few changes and it worked out to 54 calories per 1/8 of the pie! I subbed the white sugar for splenda, the brown sugar for splenda blend, used whole wheat flour and swapped out the dry milk for one packet of jello FF/SF vanilla pudding mix and added a 1/4C FF condensed milk. YUM! Submitted by:
SASSY_N_CLASSY
(10/3/12)
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This is amazing! Sooo delicious, for only 133 calories. I don't miss the crust one bit. The texture is lovely and creamy, and the flavor is quite rich and strong. And it is so easy to make! Submitted by:
CORVINESQUE
(9/15/12)
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Absolutely delicious and exactly what I was craving!! I made it in a muffin pan and baked it for 45 minutes. It made 12 muffins, so I'm not sure how that changes the nutritional value - I haven't done the math on that yet. Submitted by:
JENFWED
(1/13/12)
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I made this with 1 whole egg + 1 egg white, 1/3 granulated Splenda, 1/3 brown sugar blend Splenda, 1tsp cinnamon, 1/2 tsp pumpkin spice. It tastes great and its only 112 calories and 20g carbs a slice. Love this for a healthy dessert! :) Submitted by:
PURE808
(12/4/11)
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Such a success! Double batch to make 2 pies, one test pie prior to the big dinner. Couple changes, used really dark brown sugar for the brown sugar, 2 smallish cans of evaporated milk, 6 oz of entire eggs, little vanilla, ground clove, 1 T extra flour, little ground anis. Fantastic pie! Submitted by:
THEBATGIRL
(11/26/11)
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Made this recipe but used fresh baked pumpkin, 100 grams of grated carrots(0nly had 13 oz of pumpkin) used 1 whole egg and 1/2 cup egg white, 1cup skim milk because that is what i had and 1 tsp custard powder. Very good but my calories count was almost double what the original recipe stated. Submitted by:
OMALISA
(11/23/11)
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Wow! Didn't miss the crust at all. This pie does make its own type of crust, and it's good! I used liquid egg whites, nonfat milk and Splenda. Very low cal. Tasted delicious!!! Can't wait to make again. A healthy and filling treat to satisfy a sweet craving. Next time I'll add more pumpkin pie spice Submitted by:
UWDAWG
(10/27/11)
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This was really good. Added only the Brown Sugar and not the white sugar. Submitted by:
JEN1JEN1DIET
(10/25/11)
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So good, I used Splenda and Splenda brown sugar and whole wheat flour. I didn't have any dry milk so I just substituted the dry milk and water for soy millk. I also substituted the cinnamon for Chef Meg's pumpkin spice. so good and so comforting!! and healthy :) Submitted by:
COSU123
(10/15/11)
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This was great, you don't even miss the crust, because it taste like it has crust in it! This the best kind of recipe because it was cheap, fast, easy and low calorie! I used the Splenda and brown sugar Splenda blend. 2 thumbs up!!!! Submitted by:
PNTHRRSE2
(8/8/11)
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This was delicious! Didn't have the dry milk so I used a 12 oz can of fat free evaporated milk and baked for an additional 10 minutes. It was fantastic and hubby said he didn't even miss the crust! Thanks for sharing! Submitted by:
GSKGIZMO
(1/26/11)
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I really liked this recipe. I did use pumpkin pie spice instead of just cinnamon though. I thought it was awfully sweet, next time I make this I think that I will cut down the sugar by almost half. Submitted by:
MELP06
(11/27/10)
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This was great! So easy to make and simple! I'm going to take it for family thanksgiving. I made some adaptions, using sweetner and not as much brown sugar. Still great! Submitted by:
SPAZWRITER
(10/12/10)
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Excellent pie for Thanksgiving...and all throughtout the fall season! (Used a bit less white sugar) Submitted by:
SISSYFEB48
(10/11/10)
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omg this pie is awesome I love it so much and my husband enjoyed it as well which shocks me since he doesnt like low-fat anything but we used organic pumpkin in a can it was awesome thanks so much for this recipe... Submitted by:
SMITHWIFE30
(9/23/10)
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This was very tastey. I didn't have powdered milk so I use a can of evaporated milk. I also used 2 regular eggs, as I had no egg substitute. Adds calories, but I wanted to try the recipe anyways. I never thought about adding flour to the pumpkin mix, and it helped make it firmer, which I like. Submitted by:
AUSSIEFLOSS
(3/8/10)
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This pie was great and I will be making it often. even tho' there is no crust, it is the best part of the pie,without a lot of the fat and calories. Submitted by:
MICKYSMOM13
(12/26/09)
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This is a great recipe, but I wanted to calculcate how different it would be if Splenda and Splenda brown sugars were used. It dropped the cals from 133 to 104 and the carbs from 28 to 21.

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PBIGELOW6
(11/28/09)
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Wow! This turned out amazing! I had my doubts, but now I am a believer! I usually like a real crust, but I was okay without. The flavor and texture were devine. I added a 1/2 tsp of ginger and a dash of nutmeg and forgot the salt. But didn't need the salt. Submitted by:
ETHERIALAURA
(11/19/09)
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This is delicious. I didn't even miss the crust. Loads of flavor and lots of nutrition! Submitted by:
DECHUBBING
(11/12/09)
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