Sugar free Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 15 oz can pumpkin (about 1 3/4 cups)8 ounces skim milk or low-fat soymilk (has a slight taste) 3 egg whites 2/3 reduced fat graham cracker crust (take off the sides of the crust and discard) 3/4 cup Splenda sugar substitute pumpkin pie spice 2 egg whites, for the crust
Preheat oven to 425°F.
Mix pumpkin, milk, and egg whites until smooth.
Gradually stir in Splenda (1/4 cup at a time).
Add the pumpkin pie spice; taste and add more if need be.
Pour into crust** and spread evenly.
Bake in the oven for 15 minutes then reduce the temperature to 350°F and bake for another 45 minutes (may vary depending on ovens).
Let cool and serve your favorite way.
**To make to crust less likely to turn soggy (like mine), beat some egg whites and brush over the crust and bake at 350°F for about 5 minutes
Number of Servings: 12
Recipe submitted by SparkPeople user MRS.DR.SHOT.
Mix pumpkin, milk, and egg whites until smooth.
Gradually stir in Splenda (1/4 cup at a time).
Add the pumpkin pie spice; taste and add more if need be.
Pour into crust** and spread evenly.
Bake in the oven for 15 minutes then reduce the temperature to 350°F and bake for another 45 minutes (may vary depending on ovens).
Let cool and serve your favorite way.
**To make to crust less likely to turn soggy (like mine), beat some egg whites and brush over the crust and bake at 350°F for about 5 minutes
Number of Servings: 12
Recipe submitted by SparkPeople user MRS.DR.SHOT.
Nutritional Info Amount Per Serving
- Calories: 174.6
- Total Fat: 4.5 g
- Cholesterol: 0.4 mg
- Sodium: 112.6 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 1.4 g
- Protein: 3.1 g
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