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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 192.6
  • Total Fat: 4.5 g
  • Cholesterol: 8.0 mg
  • Sodium: 144.8 mg
  • Total Carbs: 34.7 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.7 g

View full nutritional breakdown of Lighter Pumpkin Pie with Graham Cracker Crust calories by ingredient
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Lighter Pumpkin Pie with Graham Cracker Crust

Submitted by: PERPETUALPLUM
Lighter Pumpkin Pie with Graham Cracker Crust

Introduction

This is a lighter version of a pumpkin pie with a graham cracker crust. This recipe overestimates the calories by a bit. I usually have filling left over after filling my pie. I usually put it in a baking dish and bake it with the pie. This is a lighter version of a pumpkin pie with a graham cracker crust. This recipe overestimates the calories by a bit. I usually have filling left over after filling my pie. I usually put it in a baking dish and bake it with the pie.
Number of Servings: 8

Ingredients

    Crust:
    8 graham cracker rectangles
    2 tbsp butter
    1 tbsp sugar free maple syrup

    Filling
    2/3 cup nonfat dry milk
    3/4 cup water
    1 1/2 cup pumpkin puree
    3/4 cup sugar
    3/4 cup egg substitute
    2 tsp pumpkin pie spice

Directions

Preheat oven to 350 degrees F.

Crust: Break the graham crackers into squares and process them to fine crumbs in the food processor. Pour them into the bowl. Melt the butter and add to the graham crackers. Add syrup and mix well. Press mixture into bottom and sides of a 9" pie plate. Place in the preheated oven for 15 minutes. Take out and let cool.

Filling: Combine all ingredients into a bowl and mix well. I use a powered hand mixer. Pour the ingredients into the prepared pie shell. Place in preheated oven and bake 45 minutes or until filling is firm and a toothpick poked into the center comes out clean.

Serving Size: 8 slices





TAGS:  Desserts |

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