Low-sugar Pumpkin Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 125.1
- Total Fat: 5.1 g
- Cholesterol: 66.5 mg
- Sodium: 359.1 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 2.9 g
- Protein: 5.7 g
View full nutritional breakdown of Low-sugar Pumpkin Pie calories by ingredient
Introduction
This is the basic pumpkin pie recipe that I took from the can of pumpkin. I tweaked it to make it low-sugar. I also add double the cinnamon and a little more of the other spices, because we like the extra flavor! This is the basic pumpkin pie recipe that I took from the can of pumpkin. I tweaked it to make it low-sugar. I also add double the cinnamon and a little more of the other spices, because we like the extra flavor!Number of Servings: 8
Ingredients
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Unbaked Pie Crust of your choice, for 9-in. pie.
1/4 cup organic evaporated cane juice sugar
3 tbsp Truvia (or 12 packets)
1/2 tsp salt
1 tbsp ground cinnamon
2 tsp ground cloves
1 tsp ground nutmeg
1 tsp ground ginger
1 15oz can of pure pumpkin puree
2 large eggs
1 13oz can of evaporated milk
Directions
Mix sugar, truvia, salt and spices in a small bowl. In a large bowl, wisk the pumpkin and eggs together until well mixed. Stir in the sugar/spice mixture. Slowly stir in the evaporated milk.
Pour into unbaked 9in pie shell. Bake at 425 degrees for 10 min. Reduce oven temperature to 350 degrees and bake for an additional 40-50 minutes. Pie is done when a knife inserted in center comes out clean.
Number of Servings: 8
Recipe submitted by SparkPeople user MELCOOKS.
Pour into unbaked 9in pie shell. Bake at 425 degrees for 10 min. Reduce oven temperature to 350 degrees and bake for an additional 40-50 minutes. Pie is done when a knife inserted in center comes out clean.
Number of Servings: 8
Recipe submitted by SparkPeople user MELCOOKS.