Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 96.5
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 293.0 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 1.0 g
- Protein: 5.3 g
View full nutritional breakdown of Self crusted pumpkin pie with splenda calories by ingredient
Self crusted pumpkin pie with splenda
Submitted by: KITTY01430Introduction
This delicious pie makes it's own "crust" while baking. My mother-in-law gave me the recipe.1/8 of pie = 1/2 vegetable serving This delicious pie makes it's own "crust" while baking. My mother-in-law gave me the recipe.
1/8 of pie = 1/2 vegetable serving
Number of Servings: 8
Ingredients
-
Pumpkin, cooked, 2 cup, mashed (remove)
Brown Sugar, .33 cup, packed (remove)
*Flour, white, .1875 cup (remove)
Salt, .25 tsp (remove)
Cinnamon, ground, .33 tbsp (remove)
*All White 100% Liquid Egg Whites, 0.5 cup (remove)
*Splenda, 24 tsp (remove)
Water, tap, 1 cup (8 fl oz) (remove)
Great Value Instant Nonfat Dry Milk Powdered, 3 cup (remove)
*Pumpkin Pie spice, .5 tbsp (remove)
Directions
1. Mix all ingredients except water together
in a large bowl.
2. Gradually stir in water until well mixed.
3. Spray a 9-inch pan with cooking spray.
Pour batter into pan.
4. Bake at 350° for 45-55 minutes
or until knife inserted 1 inch from the center
comes out clean.
**Keep pie chilled after cooking.
Number of Servings: 8
Number of Servings: 8
Recipe submitted by SparkPeople user KITTY01430.
in a large bowl.
2. Gradually stir in water until well mixed.
3. Spray a 9-inch pan with cooking spray.
Pour batter into pan.
4. Bake at 350° for 45-55 minutes
or until knife inserted 1 inch from the center
comes out clean.
**Keep pie chilled after cooking.
Number of Servings: 8
Number of Servings: 8
Recipe submitted by SparkPeople user KITTY01430.
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