Lighter/made with Splenda Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
* *Libby Canned Pumpkin--15 oz can, 1.75 cup * *Evaporated Milk Food Lion, 24 tbsp * Giant Deep Dish Pie Crust Shell (svg 1/8 pie shell/ 28g/1oz.), 8 serving * Egg, fresh, 1 large * Egg white, 2 serving * *Splenda No Calorie Sweetener, 48 tsp * Cinnamon, ground, 1 tsp * Ginger, ground, 0.5 tsp * Cloves, ground, .5 tsp * Salt, .5 tsp
Mix Splenda, slat cinnamon, ginger and cloves in a small bowl. Beat egg and egg whites in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in a preheated 425 degrees oven for 15 minutes. Reduce temperature to 350 degrees;bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Number of Servings: 8
Recipe submitted by SparkPeople user HEALTH4LYFE.
Bake in a preheated 425 degrees oven for 15 minutes. Reduce temperature to 350 degrees;bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Number of Servings: 8
Recipe submitted by SparkPeople user HEALTH4LYFE.
Nutritional Info Amount Per Serving
- Calories: 222.6
- Total Fat: 10.9 g
- Cholesterol: 41.6 mg
- Sodium: 324.6 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 2.4 g
- Protein: 7.9 g
Member Reviews