Low Calorie Pumpkin
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 83.7
- Total Fat: 1.3 g
- Cholesterol: 3.8 mg
- Sodium: 77.0 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 3.3 g
- Protein: 5.8 g
View full nutritional breakdown of Low Calorie Pumpkin calories by ingredient
Introduction
I love the flavor of pumpkin pie so much - this is my way of eating the nutritious pumpkin for breakfast, lunch, or dinner without straying from my diet goals! I love the flavor of pumpkin pie so much - this is my way of eating the nutritious pumpkin for breakfast, lunch, or dinner without straying from my diet goals!Number of Servings: 8
Ingredients
-
16 splenda packets (or more to taste)
2 teaspoon ground cinnamon
1 teaspoon salt
1.5 teaspoon ground ginger
1/2 teaspoon ground cloves
2 Tablespoons dark molassas
6 egg whites
1 30 oz can of cooked pumpkin (Libby's type)
2 1/2 cups Hood calorie countdown 2% milk (can use fat free, too)
Directions
Similar to the Libby's directions:
Preheat oven to 425 degrees
Mix all ingredients together - beating the egg whites separately will produce a fluffier pumpkin which is very tasty. If you omit that part, it will be denser and more like the middle of pumpkin pie.
Pour mixture into casserole dish - I use a square corningware dish.
Bake at 425 for 15 minutes, then turn the oven down to 350 and bake for about an hour. Slide knife into the center to make sure it is done - knife should come out relatively clean. Serve hot or cold!
Note: I omit the crust entirely. You could easily pour this into two crusts per the directions.
Note 2: I include two tablespoons of molassas for flavor because I love molassas. You can omit this if needed and it will still taste good!
Note 3: You could really use a wide variety of milk-like substances for this recipe - evaporated milk, regular milk, cream, almond milk - whatever suits your fancy.
Number of Servings: 8
Preheat oven to 425 degrees
Mix all ingredients together - beating the egg whites separately will produce a fluffier pumpkin which is very tasty. If you omit that part, it will be denser and more like the middle of pumpkin pie.
Pour mixture into casserole dish - I use a square corningware dish.
Bake at 425 for 15 minutes, then turn the oven down to 350 and bake for about an hour. Slide knife into the center to make sure it is done - knife should come out relatively clean. Serve hot or cold!
Note: I omit the crust entirely. You could easily pour this into two crusts per the directions.
Note 2: I include two tablespoons of molassas for flavor because I love molassas. You can omit this if needed and it will still taste good!
Note 3: You could really use a wide variety of milk-like substances for this recipe - evaporated milk, regular milk, cream, almond milk - whatever suits your fancy.
Number of Servings: 8