Healthier Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1.5 c Splenda1 tsp salt1 tsp ground ginger2 tsp ground cinnamon.5 tsp ground cloves4 eggs1 can (29 oz) pumpkin puree2 cans (12 oz ea) fat free evaporated milk2 unbaked whole wheat pie shells
Mix dry ingredients.
Lightly beat eggs, and stir in pumpkin puree.
Stir in evaporated milk, then add the dry ingredients. Mix well.
Pour into two unbaked pie shells.
Bake at 425 degrees for 15 minutes, then reduce temperature to 350 and bake an additional 40-45 minutes or until it passes the "clean knife" test.
Remove from oven and refrigerate or let cool two hours before serving.
Makes 2 whole pies
Serving size 1/8 pie
Number of Servings: 16
Recipe submitted by SparkPeople user NOTBLUSHING.
Lightly beat eggs, and stir in pumpkin puree.
Stir in evaporated milk, then add the dry ingredients. Mix well.
Pour into two unbaked pie shells.
Bake at 425 degrees for 15 minutes, then reduce temperature to 350 and bake an additional 40-45 minutes or until it passes the "clean knife" test.
Remove from oven and refrigerate or let cool two hours before serving.
Makes 2 whole pies
Serving size 1/8 pie
Number of Servings: 16
Recipe submitted by SparkPeople user NOTBLUSHING.
Nutritional Info Amount Per Serving
- Calories: 184.8
- Total Fat: 9.4 g
- Cholesterol: 55.0 mg
- Sodium: 318.6 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 4.4 g
- Protein: 8.1 g
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