Pumpkin Pie (w/Splenda & Lactose Free 2% Milk)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 133.0
- Total Fat: 6.5 g
- Cholesterol: 29.7 mg
- Sodium: 424.2 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 0.8 g
- Protein: 4.0 g
View full nutritional breakdown of Pumpkin Pie (w/Splenda & Lactose Free 2% Milk) calories by ingredient
Introduction
Regular pumpkin pie recipe with Splenda sweetener Regular pumpkin pie recipe with Splenda sweetenerNumber of Servings: 8
Ingredients
-
1 Keepler Ready Crust - Shortbread variety
1 egg
1 500 ml mason jar of my home canned pumpkin (includes cooked pumpkin & 1/2 tsp salt per jar - see recipe separately)
2/3 cup Splenda Low-Calorie Sweetener
3/4 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1 1/4 cups Naturel Lactose Free 2% Milk
Directions
Heat oven to 425 deg. Beat egg slightly with hand beater; beat n remaining ingredients. Place pie crust on cookie sheet on oven rack. Pour in filling. Bake 15 minutes. Reduce oven temperature to 350 deg.. Bake until knife inserted into center comes out clean, 35 minutes longer. Serve with Low calorie / sugar free whipped topping.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user CARLEYCOPPER66.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user CARLEYCOPPER66.
Member Ratings For This Recipe
-
KATHYJO56
-
MUSICNUT