Not-so-Guilty Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
0.75 cups -- Splenda, No Calorie Sweetner1 tsp. -- ground cinnamon0.5 tsp. -- ground ginger0.25 tsp. -- ground cloves2 -- large eggs1 -- 15 oz. can Libby's 100% Pure Pumpkin1 -- 12 fl. oz. can Nestle Carnation Fat Free Evaporated Milk1 -- unbaked 9-inch deep dish pie shell (thawed)
1. Mix sugar and spices in a small bowl.
2. Beat egg in a large bowl; stir in pumpkin and sugar mixture. Gradually stir in evaporated milk.
3. Pour into pie shell.
4. Bake in preheated 425-degree (F) oven for 15 minutes. Reduce heat to 350-degrees (F) and bake for 40 to 45 minutes, or until knife inserted near center comes out clean.
5. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Nutritional Facts based on 8 servings.
Note: You could also try using egg substitute instead of eggs. (I haven't tried it so I don't know if it would alter the texture.) Doing so would change the nutritional values of this recipe.
Number of Servings: 8
Recipe submitted by SparkPeople user DS1280.
2. Beat egg in a large bowl; stir in pumpkin and sugar mixture. Gradually stir in evaporated milk.
3. Pour into pie shell.
4. Bake in preheated 425-degree (F) oven for 15 minutes. Reduce heat to 350-degrees (F) and bake for 40 to 45 minutes, or until knife inserted near center comes out clean.
5. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Nutritional Facts based on 8 servings.
Note: You could also try using egg substitute instead of eggs. (I haven't tried it so I don't know if it would alter the texture.) Doing so would change the nutritional values of this recipe.
Number of Servings: 8
Recipe submitted by SparkPeople user DS1280.
Nutritional Info Amount Per Serving
- Calories: 162.5
- Total Fat: 6.3 g
- Cholesterol: 58.7 mg
- Sodium: 148.4 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 2.2 g
- Protein: 6.4 g
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