No-Crust Low-Fat Pumpkin Pie (with cream of wheat)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 45.0
  • Total Fat: 0.1 g
  • Cholesterol: 0.6 mg
  • Sodium: 45.4 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.6 g

View full nutritional breakdown of No-Crust Low-Fat Pumpkin Pie (with cream of wheat) calories by ingredient
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Introduction

This is a great-tasting substitute for traditional pumpkin pie, minus the fat and calories. The cream of wheat adds to the texture, giving it extra fiber and nutrition, and making it seem more like "real" pumpkin pie. This is a great-tasting substitute for traditional pumpkin pie, minus the fat and calories. The cream of wheat adds to the texture, giving it extra fiber and nutrition, and making it seem more like "real" pumpkin pie.
Number of Servings: 12

Ingredients

    1 15-oz can pumpkin (not the pumpkin pie mix)
    1 cup fat-free milk, soy milk, or fat-free evaporated milk
    1/2 cup fat-free plain or vanilla yogurt
    1/2 cup egg substitute (or 2 egg whites and 1 whole egg)
    1 tsp. vanilla extract
    1/2 cup of 1/2 cup Splenda OR any sugar-free syrup, such as Torani or DaVinci
    1 Tab. pumpkin pie spices (or combination or cinnamon, nutmeg, allspice and cloves)
    3 Tab. Cream of Wheat (uncooked)

    Mix wet ingredients with wire whisk, then add in dry. Pour into pie pan sprayed with cooking spray. Dust with nutmeg. Bake for 60 minutes in 350 degree oven. Serve with fat-free and/or sugar-free Cool Whip (opt).

Directions

Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user SUASPONTE.

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