"I Can't Believe It's Low-Fat" Pumpkin Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 259.9
- Total Fat: 5.6 g
- Cholesterol: 0.2 mg
- Sodium: 355.8 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 2.2 g
- Protein: 8.8 g
View full nutritional breakdown of "I Can't Believe It's Low-Fat" Pumpkin Pie calories by ingredient
Introduction
I make this annually for Thanksgiving, and no one can believe it's not the original recipe for pumpkin pie. I make this annually for Thanksgiving, and no one can believe it's not the original recipe for pumpkin pie.Number of Servings: 8
Ingredients
-
1 (15-ounce) can pumpkin (about 2 cups)
1 (14-ounce) can fat free sweetened condensed 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/lower calorie if u want, the nutrition above is full fat pie crust, if u get low fat/calorie, just lower it!)
Tips
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!
Directions
Preheat oven to 425F.
Whisk pumpkin,condensed milk, egg whites, spices and salt in medium bowl until smooth.
Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350F 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. (You may have enough to make 2 pies!)
Whisk pumpkin,condensed milk, egg whites, spices and salt in medium bowl until smooth.
Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350F 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. (You may have enough to make 2 pies!)
Member Ratings For This Recipe
-
TRACI76
This was a delicious recipe. I had never made a pie before, this was my first. It was very moist. No one even had a clue that it was low fat until I told them. I see others used sugar? I didn't use any sugar.... I also wanted to say that I think 8 egg whites was a bit much. I only used 5. - 11/22/07
-
TOBICAE
I'm just wondering what sugar and flour? I use a can of pumpkin, a can of evaporated skim, 2 eggs or equiv. subsitute, 1/2 cup granulated sugar or splenda, spices, and homemade or roll-out pie crust. I came out with much fewer cals for 8 ppl. I also sometimes split my filling betw. 2 8-inch crusts. - 11/13/07
-
LSHAPPELL
-
*~MINDY~*
-
MARIO9
