Low fat pumpkin pie filling

Name: Low fat pumpkin pie filling Recipe
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 12
Ingredients: Egg fresh 4 large; Pumpkin canned without salt 796 grams; Brown Sugar .75 cup packed; Cinnamon ground 1 tsp; Nutmeg ground .5 tsp; Ginger ground .25 tsp; Milk canned evaporated nonfat 1.5 cup

(6)

Minutes to Prepare: 35
Minutes to Cook: 45

Number of Servings: 12

Ingredients

Egg, fresh, 4 large Pumpkin, canned, without salt, 796 grams Brown Sugar, .75 cup, packed Cinnamon, ground, 1 tsp Nutmeg, ground, .5 tsp Ginger, ground, .25 tsp Milk, canned, evaporated, nonfat, 1.5 cup

Directions

1. Beat eggs lightly in medium bowl. Add E.D.SMITH® PURE PUMPKIN, sugar, cinnamon, nutmeg, ginger and salt - stir until well combined. Blend in milk. Pour filling in pie shell. Bake at 425ºF (220ºC) 15 minutes. Reduce oven temperature to 350ºF (180ºC) and continue baking 30-35 minutes longer or until knife inserted in centre comes out clean. Cool.

Makes 2 pies. Can use graham cracker crust or traditional pastry. Also great as a pumpkin type pudding.

Number of Servings: 12

Recipe submitted by SparkPeople user MCKS_MOM.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 125.2
Total Fat: 2.0 g
Cholesterol: 72.1 mg
Sodium: 66.6 mg
Total Carbs: 22.8 g
Dietary Fiber: 2.1 g
Protein: 5.2 g

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Member Reviews

ARTICLILY
absolutely delicious.....I cut the receipe in half to make one pie cut the brown sugar out completely, and used pumpkin pie spice.. My husband never even noticed the less calories. - 10/22/08
PEACHYLADY
Delicious! - 9/26/08
NACHTSTERN
I used skim evaporated milk, scaled downto 2 egg beaters (2 eggs), replaced the spices with 2 1/2 tsp Pumpkin Spice and added 4 table spoons of Splenda with Brown Sugar. I used a frozen pie shell with it.
Not too sweet and was a hit when the bf took it too work. - 11/19/07
ZMRZLINA
This was delicious. - 10/25/07