lowfat sugar free pumpkin pie

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 121.0
  • Total Fat: 4.4 g
  • Cholesterol: 53.2 mg
  • Sodium: 140.9 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 2.8 g
  • Protein: 4.5 g

View full nutritional breakdown of lowfat sugar free pumpkin pie calories by ingredient
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This pie tastes like the real deal except without all the fat and sugar This pie tastes like the real deal except without all the fat and sugar
Number of Servings: 16


    1 can canned pumpkin
    4 large eggs
    2 cans fat free evaporated milk
    2 tablespoons pumpkin pie spice
    1 and 3/4 cup splenda

    1.5 cups Bisquick heart smart baking mix
    2 tablespoons crisco
    2 tablespoons boiling water


Mix together canned pumpkin , evaporated milk , eggs , pumpkin pie spice , and Splenda , until creamy set off to the side .

Mix together the bisquick , and Crisco until crumbly ,
slowly add boiling water while stirring until forming a soft dough .

Roll 1/2 of the dough into ball and on a floured surface roll out a circle with a rolling pin .

Spray pie pan with PAM and carefully lift crust into pan and press into pan , trim off over lapping edges .

Repeat with the other half of the dough .

Prick dough with a fork all over the inside of the pan , bake both crusts for 15 minutes @ 350 degrees .

Preheat oven to 475 degrees

pour pumpkin batter into the crusts .

bake @ 475 degrees for 15 minutes .

Take out of oven

Change oven temp to 350 degrees bake for 45 to 50 minutes until knife comes out clean from the center .

Let sit until cool .

Enjoy !!!!!!

Number of Servings: 16

Recipe submitted by SparkPeople user BLONDECRANE.

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