Pumpkin Pie


4.2 of 5 (29)
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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
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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.

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Member Ratings For This Recipe


  • O.K.
    7 of 8 people found this review helpful
    If I made this again, I would go ahead and use sugar or a mix of sugar and Splenda. The Splenda left a terrible aftertaste. We couldn't even finish it. - 11/26/07

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  • Incredible!
    5 of 5 people found this review helpful
    this is amazing, SO good! I'm allergic to wheat/gluten, so this was the perfect alternative, and so low in calories, and VERY nutritious! i used regular nonfat milk instead of evaporated milk though, but it was still perfect, thank you so much! - 5/12/08

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  • Incredible!
    5 of 5 people found this review helpful
    Love it! Make it all the time. You can also freeze it - 1/3/08

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  • 4 of 7 people found this review helpful
    I love pumpkin pie. will try this recipe. it sounds good. The recipe has only one flaw. When reading it it says to bake it in the oven and then it states what kind of pan to put it in. These two steps should be reversed. - 6/5/09

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  • Incredible!
    4 of 5 people found this review helpful
    I never ate the crust anyway! The center is the BEST part and this is good...except, sorry, the Splenda doesn't do it for me. Will make again with real organic sugar in the raw. - 3/31/09

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