Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
Calories 81.1
Total Fat 0.4 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.1 g
Cholesterol 1.9 mg
Sodium 88.1 mg
Potassium 383.9 mg
Total Carbohydrate 17.4 g
Dietary Fiber 3.3 g
Sugars 9.0 g
Protein 6.0 g
Vitamin A 342.9 %
Vitamin B-12 6.7 %
Vitamin B-6 5.4 %
Vitamin C 8.7 %
Vitamin D 12.0 %
Vitamin E 6.7 %
Calcium 17.5 %
Copper 6.2 %
Folate 7.9 %
Iron 11.2 %
Magnesium 9.5 %
Manganese 12.1 %
Niacin 2.4 %
Pantothenic Acid 10.2 %
Phosphorus 13.1 %
Riboflavin 24.2 %
Selenium 2.4 %
Thiamin 5.6 %
Zinc 5.1 %
*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 Pumpkin Pie

View the full Pumpkin Pie Recipe & Instructions
Submitted by: ANEWAY

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 Pumpkin Pie

37 calories of Milk, canned, evaporated, nonfat, (1.50 fl oz)

37 calories of Pumpkin, canned, without salt, (0.44 cup)

6 calories of Egg Beaters, original, 1/4 cup, (0.06 cup)

1 calories of Cinnamon, ground, (0.13 tsp)

0 calories of Ginger, ground, (0.06 tsp)

0 calories of Splenda, (4.50 tsp)

Nutrition & Calorie Comments  

Made it with real sugar and it was ok.. probably won't make it again. Submitted by:

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The taste is great, considering how healthy this is (low calorie, high protein). But the texture didn't come out right for me - it burned a bit on top and seemed cooked (fork came out clean), but once cooled it was still weirdly wet/spongy. Any ideas how to fix this? Maybe longer at lower temp? Submitted by:

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I used real eggs & real sugar. Also added more spices (cloves & nutmeg), including 1 tsp salt. Submitted by:

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I made this with 2 real eggs and 1/2 c. Splenda and a few drops of vanilla extract. I love the results! So easy to make, totally fulfills the Pumpkin Pie craving without the unnecessary crust calories and fat. Submitted by:

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Made this last night. Used the splenda brown sugar mix with very good results. Husband and I loved it. I really like this because it's replacing my pumpkin bread I used to have with my morning coffee. Submitted by:

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You can use sucralose instead of splenda. It leaves no after taste. You can buy it at Walmart. Just remember sucralose measures cup to cup with sugar Submitted by:

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Very good!!!
Mine just came out of the oven and its great. But the splenda part does leave a particular taste. What if you used a different type of sugar substitute like equal??? that has less of an after taste or had part sugar part splenda so it would overtake that taste??
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I never ate the crust anyway! The center is the BEST part and this is good...except, sorry, the Splenda doesn't do it for me. Will make again with real organic sugar in the raw. Submitted by:

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Had a bit of an aftertaste, don't know if it was the splenda or I added too much spice. I made it in individual ramekins. But sure saved on the calories. I used the leftovers in my AM smoothie recipe and it was perfect there. Submitted by:

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I love anything pumpkin! Nothing can beat a real pumpkin pie (with all the calories and fat!), but this came pretty darn close! Submitted by:

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this is amazing, SO good! I'm allergic to wheat/gluten, so this was the perfect alternative, and so low in calories, and VERY nutritious! i used regular nonfat milk instead of evaporated milk though, but it was still perfect, thank you so much! Submitted by:

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If I made this again, I would go ahead and use sugar or a mix of sugar and Splenda. The Splenda left a terrible aftertaste. We couldn't even finish it. Submitted by:

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This was sooo good! a perfect light something to satisfy your sweet tooth. You might want to top with a little Splenda &/or brown sugar, cinniamon if you find it not sweet enough. Even to meet my minimum calories I would have this with 1/2 cup of slow churned Pumpkin ice cream- YUMM-O! Submitted by:

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This was delicious. I topped mine w/FatFree Whipped Topping. Submitted by:

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