Low fat Pumpkin Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 108.6
  • Total Fat: 4.8 g
  • Cholesterol: 45.0 mg
  • Sodium: 54.6 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 2.8 g
  • Protein: 3.1 g

View full nutritional breakdown of Low fat Pumpkin Pie calories by ingredient
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One Pumpkin Pie can recipe One Pumpkin Pie can recipe
Number of Servings: 8


    1/2 cup egg substitute (no cholesterol)
    1/8 tsp cinnamon
    1/2 tsp pumpkin pie spice
    1/4 tsp nutmeg
    dash of salt
    1 1/2 tbsp earth balance whipped buttery spread
    1 can one pie pumpkin
    12 oz concentrated Instant non fat milk
    3 tbsp Splenda Brown Sugar blend
    one pie shell crust (home made)


Sprinkle a little pumpkin pie spice on top of pumpkin blend before putting in oven. Creates dark brown top layer!


Blend One Pie Pumpkin, cinnamon, brown sugar,
pumpkin pie spice, nutmeg, salt.

Melt buttery spread and blend with evaporated milk -
Add egg substitutes. Blend well with pumpkin mix.

Turn oven on and set to 450F.

Roll out pie crusts and cover 10" glass pie plate. Add Pumpkin mix to pie shell. Any leftover pie crust, cut out a christmas tree or turkey (thanksgiving) shape and place in center for decoration.

Bake pies at 450 F for 15 minutes.

Reduce oven to 350 F, continue to bake for 50 minutes.
Cool on baker's rack.

Refrigerate (firms custard) 30 minutes prior to serving.
Serve with a dollop of Cool Whip.

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