Pumpkin Pie - low carb - self crust

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 104.4

Total Fat: 0.5 g
Cholesterol: 0.2 mg
Sodium: 122.2 mg
Total Carbs: 21.3 g
Dietary Fiber: 4.7 g
Protein: 4.6 g

View full nutritional breakdown of Pumpkin Pie - low carb - self crust calories by ingredient

Introduction

Based on "Self-Crust Pumpkin Pie" (a great recipe), but used Splenda and Splenda Brown Sugar in place of the regular white and brown sugars. This recipe drops the calories to from 133 to 104 and the carbs from 28 to 21.

And it is delicious. Based on "Self-Crust Pumpkin Pie" (a great recipe), but used Splenda and Splenda Brown Sugar in place of the regular white and brown sugars. This recipe drops the calories to from 133 to 104 and the carbs from 28 to 21.

And it is delicious.

Minutes to Prepare: 10

Minutes to Cook: 40

Number of Servings: 8

Ingredients

1/2 c. fat free egg substitute

15 oz can pure pumpkin

1/3 c. Splenda

1/3 c. Splenda brown sugar, packed

1/4 t. salt

1 1/2 t. cinnamon

3 T. white flour

1 c. dry milk

1 c. water

Directions

1. Preheat oven to 350 degrees.
2. Mix all ingredients except water together in a large bowl.
3. Gradually stir in water until well mixed.
4. Spray a 9 inch pan with cooking spray. Pour batter into pan.
5. Bake at 350 for 45-55 minutes or until knife inserted 1 inch from the center comes out clean.

Keep pie chilled after cooking.

Top with FF whipped topping. Be sure to add these cals to your nutrition.

Number of servings: 8

Number of Servings: 8

Recipe submitted by SparkPeople user PBIGELOW6.