Pumpkin Pie Filling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2.5 cup Pumpkin, cooked mashed1.5 cup Evaporated Lowfat Milk (2 percent), Carnation2 large Egg, fresh 2 tsp Pumpkin Pie spice.5 cup Splenda, No calorie Sweetener .5 cup Granulated Sugar.5 dash Salt
Mix well the eggs and the sugar. Add the rest of the ingredients. Because the mix is really liquidly put pie crust (I used a premade whole wheat crust) in the oven and then add filling to prevent spilling.
Bake for 15 minutes at 400°f and then bring the heat down to 325°f bake for 55 minutes or until you can stick a knife at the center and it would come out clean. They need to be refrigerated for 4 hours before serving.
Add whipped cream for topping.
Number of Servings: 8
Recipe submitted by SparkPeople user WUAKOS.
Bake for 15 minutes at 400°f and then bring the heat down to 325°f bake for 55 minutes or until you can stick a knife at the center and it would come out clean. They need to be refrigerated for 4 hours before serving.
Add whipped cream for topping.
Number of Servings: 8
Recipe submitted by SparkPeople user WUAKOS.
Nutritional Info Amount Per Serving
- Calories: 145.5
- Total Fat: 2.5 g
- Cholesterol: 72.8 mg
- Sodium: 311.5 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 1.1 g
- Protein: 6.2 g
Member Reviews