TSuzanne's Crustless Pumpkin Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 118.2
- Total Fat: 0.8 g
- Cholesterol: 24.0 mg
- Sodium: 33.0 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 1.9 g
- Protein: 2.8 g
View full nutritional breakdown of TSuzanne's Crustless Pumpkin Pie calories by ingredient
Submitted by: TIFFANY_SUZANNE
Based on JESSICAB1221's recipe, but with several changes to make it my own! This low calorie pumpkin pie makes it's own 'crust' - my Mom, who is a pie crust hound, absolutely loves this pie! I even use it to make pumpkin tarts.
Based on JESSICAB1221's recipe, but with several changes to make it my own!
Introduction
This low calorie pumpkin pie makes it's own 'crust' - my Mom, who is a pie crust hound, absolutely loves this pie! I even use it to make pumpkin tarts.Based on JESSICAB1221's recipe, but with several changes to make it my own! This low calorie pumpkin pie makes it's own 'crust' - my Mom, who is a pie crust hound, absolutely loves this pie! I even use it to make pumpkin tarts.
Based on JESSICAB1221's recipe, but with several changes to make it my own!
Number of Servings: 8
Ingredients
-
1 Whole Egg
Egg Whites from 1 Egg
2 cup Canned Pumpkin
1/3 cup of Sugar
1/3 cup of Brown Sugar
1 1/2 tsp. Pumpkin Pie Spice
3 tbsp. All-Purpose White Flour
1 cup Skim Milk Powder
3/4 cup Water
Directions
Preheat oven to 350F.
Using a large mixing bowl, hand mix all of the ingredients together well except water.
Gradually stir in the water until mixed.
Pour the mixture into a non-stick, 9" pie pan.
Bake at 350F for approximately 50 minutes. Use a stainless steel knife or a toothpick to test readiness - insert into the centre of the pie, if it comes out clean the pie is ready. Refrigerate pie before serving.
Top with a few tbsp. of light Cool Whip and enjoy!!
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user TSUZANNE.
Using a large mixing bowl, hand mix all of the ingredients together well except water.
Gradually stir in the water until mixed.
Pour the mixture into a non-stick, 9" pie pan.
Bake at 350F for approximately 50 minutes. Use a stainless steel knife or a toothpick to test readiness - insert into the centre of the pie, if it comes out clean the pie is ready. Refrigerate pie before serving.
Top with a few tbsp. of light Cool Whip and enjoy!!
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user TSUZANNE.
