Self-Crust Pumpkin Pie

Self-Crust Pumpkin Pie

4.6 of 5 (186)
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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
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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.

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Member Ratings For This Recipe


  • Incredible!
    66 of 67 people found this review helpful
    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

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  • Incredible!
    41 of 46 people found this review helpful
    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

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  • Incredible!
    31 of 31 people found this review helpful
    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

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  • Incredible!
    31 of 32 people found this review helpful
    At first I thought this was going to be rather tastless. I made one regular Pie and this one for my parents and family. Everyone loved this one, it was very creamy and had so much more pumpkin flavor. Great recipe!! - 1/4/09

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  • Incredible!
    30 of 32 people found this review helpful
    This is a great recipe, but I wanted to calculcate how different it would be if Splenda and Splenda brown sugars were used. It dropped the cals from 133 to 104 and the carbs from 28 to 21.

    This is posted at http://recipes.sparkpeople.com/recipe-deta
    il.asp?recipe=832603&ff=1
    - 11/28/09

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