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 is a lovely treat and although I'm a low-carber, at least I'm not eating the additional carbs found in the crust. Submitted by:
HAWKTHREE

(10/22/17)
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I love the amount of protein this has in it, as well as the small about of flour since I am trying to keep wheat at a minimum in my diet. Thanks so much for sharing this delicious recipe. Submitted by:
ANAH_ACE

(8/7/17)
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I have tried this recipe substituting Splenda for the regular sugar and a Splenda blend for the brown sugar to save calories. It was delicious. Submitted by:
PLCHAPPELL

(3/3/17)
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I wonder if I can just use fat free milk? Fairlife is low in everything and taste good. And can I just use eggs? I don't cook much so I don't know how substituting works. Submitted by:
FUNNYFACE101002

(2/9/17)
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It sounds delicious but has a lot of sugar in it. Submitted by:
MORTICIAADDAMS

(2/2/17)
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Used real eggs, not substitute. Used cooked pumpkin (sugar pumpkin), added nutmeg. It was great! Submitted by:
MYBESTNOW

(11/25/16)
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substitute sugars for stevia and reduced calorie brown sugar Submitted by:
49STARFISH

(4/21/15)
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I used egg whites and stevia then cooked in cupcake pans. This made there recipe serve 12 with a calorie count of 68! It tasted so good. Submitted by:
CALQU8

(11/16/14)
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Such a healthy alternative to the traditional pumpkin. I didn't miss the crust since that's usually my least favorite part of a pumpkin pie. It is so creamy and delicious. I subbed some artificial sweetener for the white sugar and put in some pumpkin pie spice. Submitted by:
KALAJIJO

(11/8/14)
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love to make this, and have done so over and over. Great flavor. Added Penzey pumpkin pie spice, & less cinnamon. Used Cashew or Almond milk and it also works. I like it with 1/3 to 1/2 cup sugar-just Swerve sugar replacement. Great flavor and a hint of a crust. Submitted by:
FLOCAT01

(10/14/14)
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Xylotol and Stevia are the only good health alternatives. Actually Stevia or honey are the only safe sweeteners. Any sugar that ends in 'tol' is unhealthy according to a dietitian I spoke to. It can cause diarrhea and abdominal muscle cramping. Submitted by:
LINDALOU114

(3/23/14)
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Love this, thought I would miss the crust or the richness of using regular eggs but no way! Like others, I used pp spice in place of the cinnamon. Only difference I might make next time is add a dash of nutmeg, I like the additional flavor. Will be a regular! Love the calorie count on this. Submitted by:
DIANNE467

(2/23/14)
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So easy to follow recipe......very flavorful.......the best pumpkin pie my family ever ate! Thanks! Can one substitute splenda for the white sugar? Submitted by:
LUVS2BIKE101

(11/29/13)
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Tried first time as written, and it was really good. I've since changed to using 1 egg instead of egg sub, 4Tbsp of maple syrup + 2Tbsp of blackstrap molasses instead of sugar, added other spices (ginger, allspice, cardamom, nutmeg, cloves), and use brown rice flour for gluten free. Wonderful! Submitted by:
ICEDEMETER

(10/31/13)
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Use less water 3/4 cup/ very sweet maybe less sugar too
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AWMUELLER

(8/19/13)
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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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