Pumpkin Pie - low carb - self crust

Name: Pumpkin Pie - low carb - self crust Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 1/2 c. fat free egg substitute; 15 oz can pure pumpkin; 1/3 c. Splenda; 1/3 c. Splenda brown sugar packed; 1/4 t. salt; 1 1/2 t. cinnamon; 3 T. white flour; 1 c. dry milk; 1 c. water

(2)

Minutes to Prepare: 10
Minutes to Cook: 40

Number of Servings: 8

Ingredients

1/2 c. fat free egg substitute15 oz can pure pumpkin1/3 c. Splenda1/3 c. Splenda brown sugar, packed1/4 t. salt1 1/2 t. cinnamon3 T. white flour1 c. dry milk1 c. water

Directions

1. Preheat oven to 350 degrees.
2. Mix all ingredients except water together in a large bowl.
3. Gradually stir in water until well mixed.
4. Spray a 9 inch pan with cooking spray. Pour batter into pan.
5. Bake at 350 for 45-55 minutes or until knife inserted 1 inch from the center comes out clean.

Keep pie chilled after cooking.

Top with FF whipped topping. Be sure to add these cals to your nutrition.

Number of servings: 8

Number of Servings: 8

Recipe submitted by SparkPeople user PBIGELOW6.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 104.4
Total Fat: 0.5 g
Cholesterol: 0.2 mg
Sodium: 122.2 mg
Total Carbs: 21.3 g
Dietary Fiber: 4.7 g
Protein: 4.6 g

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Member Reviews

LEMOW72
Delicious! We serve it with whipped cream on top, and don't even miss the sugar, or the traditional crust. We've made it 4 times already, and just found it about a month ago. - 11/21/13
JEBUCKINGHAM
The result was very tasty - just like the filling of a good pumpkin pie. It was a bit "heavy" although I'm not really sure what that means... Will make again, that's for sure! - 11/20/11
BELLABELLA120
We will use less sugar next time. - 2/20/10

Reply from PBIGELOW6 (2/20/10)
How much did you use? I, too, would like to decrease the sugar/Splenda amounts.