Healthier Pumpkin Pie
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 184.8
- Total Fat: 9.4 g
- Cholesterol: 55.0 mg
- Sodium: 318.6 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 4.4 g
- Protein: 8.1 g
View full nutritional breakdown of Healthier Pumpkin Pie calories by ingredient
Introduction
Traditional recipe using whole wheat crust, fat free evaporated milk, and sugar substitute Traditional recipe using whole wheat crust, fat free evaporated milk, and sugar substituteNumber of Servings: 16
Ingredients
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1.5 c Splenda
1 tsp salt
1 tsp ground ginger
2 tsp ground cinnamon
.5 tsp ground cloves
4 eggs
1 can (29 oz) pumpkin puree
2 cans (12 oz ea) fat free evaporated milk
2 unbaked whole wheat pie shells
Directions
Mix dry ingredients.
Lightly beat eggs, and stir in pumpkin puree.
Stir in evaporated milk, then add the dry ingredients. Mix well.
Pour into two unbaked pie shells.
Bake at 425 degrees for 15 minutes, then reduce temperature to 350 and bake an additional 40-45 minutes or until it passes the "clean knife" test.
Remove from oven and refrigerate or let cool two hours before serving.
Makes 2 whole pies
Serving size 1/8 pie
Number of Servings: 16
Recipe submitted by SparkPeople user NOTBLUSHING.
Lightly beat eggs, and stir in pumpkin puree.
Stir in evaporated milk, then add the dry ingredients. Mix well.
Pour into two unbaked pie shells.
Bake at 425 degrees for 15 minutes, then reduce temperature to 350 and bake an additional 40-45 minutes or until it passes the "clean knife" test.
Remove from oven and refrigerate or let cool two hours before serving.
Makes 2 whole pies
Serving size 1/8 pie
Number of Servings: 16
Recipe submitted by SparkPeople user NOTBLUSHING.
Member Ratings For This Recipe
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SMURFETTE0725
