Low fat pumpkin pie filling

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 125.2
  • Total Fat: 2.0 g
  • Cholesterol: 72.1 mg
  • Sodium: 66.6 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 5.2 g

View full nutritional breakdown of Low fat pumpkin pie filling calories by ingredient
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low fat and as good as the old fashined highfat one. low fat and as good as the old fashined highfat one.
Number of Servings: 12


    Egg, fresh, 4 large
    Pumpkin, canned, without salt, 796 grams
    Brown Sugar, .75 cup, packed
    Cinnamon, ground, 1 tsp
    Nutmeg, ground, .5 tsp
    Ginger, ground, .25 tsp
    Milk, canned, evaporated, nonfat, 1.5 cup


1. Beat eggs lightly in medium bowl. Add E.D.SMITH® PURE PUMPKIN, sugar, cinnamon, nutmeg, ginger and salt - stir until well combined. Blend in milk. Pour filling in pie shell. Bake at 425ºF (220ºC) 15 minutes. Reduce oven temperature to 350ºF (180ºC) and continue baking 30-35 minutes longer or until knife inserted in centre comes out clean. Cool.

Makes 2 pies. Can use graham cracker crust or traditional pastry. Also great as a pumpkin type pudding.

Number of Servings: 12

Recipe submitted by SparkPeople user MCKS_MOM.

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Member Ratings For This Recipe

  • absolutely delicious.....I cut the receipe in half to make one pie cut the brown sugar out completely, and used pumpkin pie spice.. My husband never even noticed the less calories. - 10/22/08

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  • Delicious! - 9/26/08

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  • I used skim evaporated milk, scaled downto 2 egg beaters (2 eggs), replaced the spices with 2 1/2 tsp Pumpkin Spice and added 4 table spoons of Splenda with Brown Sugar. I used a frozen pie shell with it.
    Not too sweet and was a hit when the bf took it too work.
    - 11/19/07

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  • This was delicious. - 10/25/07

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