Self-Crust Pumpkin Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 133.2
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 156.5 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 2.5 g
- Protein: 5.7 g
View full nutritional breakdown of Self-Crust Pumpkin Pie calories by ingredient
Introduction
This delicious pie makes it's own "crust" while baking. My mother-in-law gave me the recipe.1/8 of pie = 2 WW points
1/8 of pie = 1/2 vegetable serving This delicious pie makes it's own "crust" while baking. My mother-in-law gave me the recipe.
1/8 of pie = 2 WW points
1/8 of pie = 1/2 vegetable serving
Number of Servings: 8
Ingredients
-
1/2 c. fat free egg substitute
15 oz can pure pumpkin
1/3 c. white sugar
1/3 c. packed brown sugar
1/4 tsp. salt
1 1/2 tsp cinnamon
3 tbsp white flour
1 c. dry milk
1 c. water
Directions
1. Mix all ingredients except water together
in a large bowl.
2. Gradually stir in water until well mixed.
3. Spray a 9-inch pan with cooking spray.
Pour batter into pan.
4. Bake at 350° for 45-55 minutes
or until knife inserted 1 inch from the center
comes out clean.
**Keep pie chilled after cooking.
Number of Servings: 8
Recipe submitted by SparkPeople user JESSICAB1221.
in a large bowl.
2. Gradually stir in water until well mixed.
3. Spray a 9-inch pan with cooking spray.
Pour batter into pan.
4. Bake at 350° for 45-55 minutes
or until knife inserted 1 inch from the center
comes out clean.
**Keep pie chilled after cooking.
Number of Servings: 8
Recipe submitted by SparkPeople user JESSICAB1221.
Member Ratings For This Recipe
-
JACINDA222
My whole family loved this! I substituted pumpkin pie spice for the cinnamon and used egg whites instead of egg substitute. It was really easy and turned out great!
1/20/09: I just want to add that this has become one of my favorite snacks. I absolutely love how nutritious and tasty it is! - 12/26/08
-
POPCORNPUNCH
I had to rate this 5 stars, even though I made a few changes, it would not have turned out so tasty if I didn't have this recipe to work from! I used 1 egg+5 Tbsp egg whites, 2 Tbsp Splenda, 1/4 c. brn sugar, 1oz ff/sf vanilla pudding, 3 Tbsp WW flour, 1t cinnamon, 1/4 t ginger, 1/4 t nutmeg.Thanks! - 9/4/09
-
PBIGELOW6
-
BAMABLUE32
-
TIFFANY_SUZANNE
This is my new FAVOURITE pumpkin pie!! I even used this recipe to make pumpkin tarts! I did change the recipe a bit to make it my own - I used Pumpkin Spice in place of the cinnamon; instead of egg substitute, I used one whole egg and egg whites from a second egg, and used 3/4 c. water. Five stars! - 10/10/09
