Healthified Pumpkin Pie filling
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 265.7
- Total Fat: 4.0 g
- Cholesterol: 1.2 mg
- Sodium: 391.3 mg
- Total Carbs: 70.8 g
- Dietary Fiber: 15.9 g
- Protein: 18.3 g
View full nutritional breakdown of Healthified Pumpkin Pie filling calories by ingredient
Number of Servings: 1
Ingredients
-
1 can (2 cups) pureed pumpkin (not pumpkin pie filling)
3/4 Cup Unsweetened Almond milk
1/2 Cup egg beaters (or 4 egg whites)
3 TBSP Truvia natural sweetener (not splenda)
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
Tips
- Optional: You can also add a small 6 ounce container of 0% Vanilla Greek Yogurt for extra protein, flavor, and texture. If doing this, add during step 3. Bake the same way. It adds 100 calories to the entire recipe (or about 12 calories per serving).
Directions
Directions:
1.) Preheat oven to 400 degrees
2.) In a small bowl mix Stevia and spices (last 4 ingredients)
3.) In a large bowl beat eggs (hand whisk) then mix in pumpkin and milk until combined. (and Greek yogurt if using it)
4.) Add Stevia and spice mixture to pumkin mixture, just stir until combined.
5.) Pour in pie crust or cooking sprayed pie pan (if making crust-less version, like I did)
6.) Bake at 400 for 40-50 minutes or until a knife inserted into the center of pie comes out clean.
7.) MUST DO THIS STEP before cutting and serving: Let pie sit and cool for 30 minutes then refrigerate for at least 2 hours. If you skip this you will have pumpkin mush!
Let me know how it goes!!!
Serving Size: makes 1 pie
Number of Servings: 1
Recipe submitted by SparkPeople user LEAHLOU622.
1.) Preheat oven to 400 degrees
2.) In a small bowl mix Stevia and spices (last 4 ingredients)
3.) In a large bowl beat eggs (hand whisk) then mix in pumpkin and milk until combined. (and Greek yogurt if using it)
4.) Add Stevia and spice mixture to pumkin mixture, just stir until combined.
5.) Pour in pie crust or cooking sprayed pie pan (if making crust-less version, like I did)
6.) Bake at 400 for 40-50 minutes or until a knife inserted into the center of pie comes out clean.
7.) MUST DO THIS STEP before cutting and serving: Let pie sit and cool for 30 minutes then refrigerate for at least 2 hours. If you skip this you will have pumpkin mush!
Let me know how it goes!!!
Serving Size: makes 1 pie
Number of Servings: 1
Recipe submitted by SparkPeople user LEAHLOU622.