The Perfect LOW FAT Pumpkin Pie
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 207.9
- Total Fat: 4.4 g
- Cholesterol: 0.2 mg
- Sodium: 240.7 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 1.8 g
- Protein: 6.5 g
View full nutritional breakdown of The Perfect LOW FAT Pumpkin Pie calories by ingredient
Introduction
Love pumpkin pie? Hate the guilt? The preservatives of the store made brands? This is an easy to make and bake pumpkin pie, best of all using fat free milk, egg whites, and low fat pie crust cut the calories and fat more than in half! This tastes great and is excellent with fat free cool whip!!! Feel free to make it full fat if you dare, or add a little bit more spices for more of kick. Great for thanksgiving!! Enjoy! Love pumpkin pie? Hate the guilt? The preservatives of the store made brands? This is an easy to make and bake pumpkin pie, best of all using fat free milk, egg whites, and low fat pie crust cut the calories and fat more than in half! This tastes great and is excellent with fat free cool whip!!! Feel free to make it full fat if you dare, or add a little bit more spices for more of kick. Great for thanksgiving!! Enjoy!Number of Servings: 10
Ingredients
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1 (15-ounce) can pumpkin (about 2 cups)
1 (14-ounce) can fat free Sweetened Condensed Milk (NOT evaporated milk)
8 egg whites
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9-inch) unbaked pie crust (choose low fat if u want, the nutrition above is full fat pie crust, if u get low fat, just lower it!)
Directions
Preheat oven to 425°F.
Whisk pumpkin,condensed milk, egg whites, spices and salt in medium bowl until smooth.
Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350°F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Number of Servings: 10
Recipe submitted by SparkPeople user DIVINEMADNESS.
Whisk pumpkin,condensed milk, egg whites, spices and salt in medium bowl until smooth.
Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350°F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Number of Servings: 10
Recipe submitted by SparkPeople user DIVINEMADNESS.
Member Ratings For This Recipe
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JULIA75
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TALTEXANNA
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FLOPYEAR
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CD13465770
You're only saving 60 cals per serving with this recipe. Sparkpeople has Libby's pumpkin pie recipe at 334.6 cals per serving, but that's calculated based on 8 servings. This pie is cut into 10 servings. If you cut regular Libby's recipe pie into 10, it's 267 cals. I'd just go with regular pie! - 1/5/13
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JOANMARS48