Low fat pumpkin pie filling


4.2 of 5 (6)
member ratings
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


Introduction

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

Ingredients

    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

Directions

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.

Member Ratings For This Recipe


  •  no profile photo

    Incredible!
    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


  • no profile photo

    Very Good
    Delicious! - 9/26/08


  • no profile photo

    Very Good
    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


  • no profile photo

    Very Good
    This was delicious. - 10/25/07