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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 207.7
  • Total Fat: 11.1 g
  • Cholesterol: 15.5 mg
  • Sodium: 163.6 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 3.7 g
  • Protein: 6.1 g

View full nutritional breakdown of Pumpkin Pie with STEVIVA BLEND calories by ingredient
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Pumpkin Pie with STEVIVA BLEND

Submitted by: FIT_ARTIST

Introduction

ginger snap crust. YUM! ginger snap crust. YUM!
Number of Servings: 8

Ingredients

    32 Anna's ginger cookies
    1/4 cup unsalted butter, melted
    2 cups of canned pumpkin (16 oz can)
    4 egg whites
    1/3 cup STEVIVA BLEND
    1 tsp ground cinnamon
    1/2 tsp ground ginger
    1/4 tsp ground nutmeg
    1/4 tsp ground cloves
    1 can evaporated skim milk (12 oz)

Directions

Preheat the oven to 350. Grind the cookies in a food processor. In a bowl andd butter and mix lightly. Lightly spray a 9" glass pie pan with vegetable cooking spray. Pat the cookie crumbs into the bottom of the pan evenly. Mix the rest of the ingredients in a medium-sized mixing bowl. Pour into the crust and bake until knife inserted in center comes out clean, about 45 minutes. Store in the refrigerator.

Allow to cool and slice in 8 wedges.
Optional: serve each wedge with fat free whipped cream.

Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user HAWGWILD1.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    excellent - 10/18/09

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  • Incredible!
    1 of 1 people found this review helpful
    I use the version with pure sugar but I've made this pie for YEARS and it's way better than regular pumpkin pie and no one ever suspects it's light! Heh heh - 10/15/09

    Was this review helpful?   yes  No