Pumpkin Pie

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 81.1

Total Fat: 0.4 g
Cholesterol: 1.9 mg
Sodium: 88.1 mg
Total Carbs: 17.4 g
Dietary Fiber: 3.3 g
Protein: 6.0 g

View full nutritional breakdown of Pumpkin Pie calories by ingredient

Introduction

No Crust, No sugar version of the traditional pumpkin pie recipe. Here is a low fat, high protein, high fiber version of everyone's favorite harvest time dish. It was a delicious substitute for my family No Crust, No sugar version of the traditional pumpkin pie recipe. Here is a low fat, high protein, high fiber version of everyone's favorite harvest time dish. It was a delicious substitute for my family

Number of Servings: 8

Ingredients

Milk, canned, evaporated, nonfat, 12 fl oz (1 can)

Egg Beaters, 1/2 cup

3/4 cup Splenda granulated

1 tsp. Cinnamon, ground

1/2 tsp. Ginger, ground

1 can Pumpkin, canned, without salt

Directions

Preheat oven to 425.

Mix sugar and spices in a small bowl.

Beat eggs in large bowl. Stir in pumpkin and sugar and spice mixutre. Mix well. Slowly stir in evaporated milk.

Pour into well greased 9 inch deep glass pie dish.

Bake for 15 minutes, Turn oven down to 350. Bake for an additional 45-50 minutes or until knife inserted near center comes out clean. Cool for 2 hours and serve.