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  

made this multiple times- have tweaked a few things- I use egg white instead of egg substitute, baking Splenda instead of white sugar, fat free evaporated milk in place of the dry milk and water, and no flour Submitted by:

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sounds good but wont work on carb diet Submitted by:

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I did make changes I used stevia and splenda brown sugar and added nutmeg and ginger but this is so good to me. I also had a dollop of cool whip when I served it. Very tasty!! I really didn't mind not having crust. Submitted by:

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This is a perfect dessert for me. It's something slightly sweet after dinner and the serving size is great. I substituted 2 eggs for the egg substitute and it only added 10 calories per serving. I also used 1t cinnamon and 1/4 t each of allspice, nutmeg, cloves, and ginger instead of just cinnamon. Submitted by:

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I swapped out the white sugar for half that amount of Splenda Baking Sugar Blend (about an 1/8 to a 1/4 cup) and again the brown sugar for an 1/8 to a 1/4 cup of Truvia Brown Sugar Blend. Test to taste. The Truvia has Vanilla added for subdued flavor notes. I also add 1/2 to 1 teaspoon of Nutmeg Submitted by:

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I changed the white and brown sugar with Splenda. This is very delicious, but a small serving for sure! Submitted by:

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This looks so good. I wonder if I could modify it to have less carbs. I'm sure I can. Submitted by:

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I turned this into a self crust sweet potato pie. I never use milk, salt or eggs with my sweet potato pies and does include margarine (or butter) so I don't have to keep refrigerated. It worked out wonderfully. Submitted by:

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I subbed xylitol for a low calorie sweetener. This recipe was delicious! Submitted by:

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Fantastic. I replaced sugar for stevia. Will make this again. Submitted by:

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I used vanilla protein powder (parve) instead of dry milk and it was delish and healthier! Submitted by:

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Extremely good. My DH is very picky with his sugar cookies and these turned out good. I did use eggs versus any subsitute. Submitted by:

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I tried this today. YUM. Made a couple of changes. I used 3 egg whites instead of egg sub, used fat free milk instead of dry milk and water (don't add all the milk at once as it might be too much), and whole wheat flour instead of white flour. Submitted by:

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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:

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