Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 can (16oz) pumpkin pie mix1 can (16oz) nonfat evaporated milk1 Keebler Reduced Fat Graham Cracker Ready-Crust2 large eggs3 TBSP (9 tsp) Splenda Brown Sugar1/2 tsp. ground ginger1/2 tsp. ground nutmeg1/2 tsp. Morton Salt Substitute1 tsp cinnamon
Makes 8 servings
Heat oven to 425F.
Whisk pumpkin, condensed milk, eggs, and spices in a medium bowl until smoothly blended. Pour into crust.
Bake 15 minutes @ 425F.
Reduce oven temperature to 350F and bake an additional 35-40 minutes, or until a knife inserted 1" from the crust comes out clean. Cool and garnish with whipped cream or other desired topping.
Number of Servings: 8
Recipe submitted by SparkPeople user ADIPOSEROSE.
Heat oven to 425F.
Whisk pumpkin, condensed milk, eggs, and spices in a medium bowl until smoothly blended. Pour into crust.
Bake 15 minutes @ 425F.
Reduce oven temperature to 350F and bake an additional 35-40 minutes, or until a knife inserted 1" from the crust comes out clean. Cool and garnish with whipped cream or other desired topping.
Number of Servings: 8
Recipe submitted by SparkPeople user ADIPOSEROSE.
Nutritional Info Amount Per Serving
- Calories: 261.2
- Total Fat: 5.0 g
- Cholesterol: 55.7 mg
- Sodium: 329.8 mg
- Total Carbs: 44.7 g
- Dietary Fiber: 5.6 g
- Protein: 8.1 g
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