crustless pumpkin pie low fat, low sugar
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 84.5
- Total Fat: 0.3 g
- Cholesterol: 0.6 mg
- Sodium: 49.2 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 2.5 g
- Protein: 3.7 g
View full nutritional breakdown of crustless pumpkin pie low fat, low sugar calories by ingredient
Introduction
This is adapted from JESSICAB1221's self crust pumpkin pie. I wanted to do it without sugar, but still added the brown sugar and less water, mixing the flours. She did excellent, and this turned out great too. YUM This is adapted from JESSICAB1221's self crust pumpkin pie. I wanted to do it without sugar, but still added the brown sugar and less water, mixing the flours. She did excellent, and this turned out great too. YUMNumber of Servings: 8
Ingredients
-
Pumpkin, canned, without salt, 2 cup
western family egg substitute, 0.5 cup
Truvia Natural Sweetener, 15 serving
Brown Sugar, .5 cup, unpacked
Cinnamon, ground, 1 tbsp (and pumpkin pie spice)
*Whole Wheat Flour, 1 1/2 TB
*Flour, white, 1 1/2 TB
*Nonfat dry milk powder, 1/3 c, 1 serving
Water, tap, .5 cup
Directions
Mix all ingredients except water together in a large bowl. Gradually stir in water until well mixed. Spray a 9-inch pie pan with cooking spray, and pour in batter. Bake at 350° for 45-55 minutes or until knife inserted 1 inch from the center
comes out clean. Keep pie chilled after cooking. Makes 10 servings or 8 larger ones.
comes out clean. Keep pie chilled after cooking. Makes 10 servings or 8 larger ones.