Libbey's Pumpkin Pie Recipe (low fat version)

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 135.7
  • Total Fat: 0.5 g
  • Cholesterol: 1.6 mg
  • Sodium: 82.9 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 4.4 g
  • Protein: 6.5 g

View full nutritional breakdown of Libbey's Pumpkin Pie Recipe (low fat version) calories by ingredient


Introduction

I substitute nonfat canned milk and eggbeaters for the milk and eggs in the recipe. Comes out just as delicious. I substitute nonfat canned milk and eggbeaters for the milk and eggs in the recipe. Comes out just as delicious.
Number of Servings: 16

Ingredients

    For 2 pies using deep dish frozen pie shells:
    2 cans canned Libbey's pumpkin (15 oz)
    Equivalent of 4 eggs- eggbeaters
    2 cans Carnation nonfat/skimmed milk
    3/4 cup white sugar
    3/4 cup brown sugar
    cinnamon, cloves, etc. or pumpkin pie spice per the Libbey's can

Directions

Bake at 425 for 15 min. Lower heat to 350 for 45 min. or when knife inserted comes out clean. If not done, I put in for 10 more minutes.

Serving Size: makes 2 pies of 8 servings each

Number of Servings: 16

Recipe submitted by SparkPeople user LDBEAMS.