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Cool and Creamy Pumpkin Pie


Cool and Creamy Pumpkin Pie recipe













Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium


1 teaspoon all-purpose flour
1 each egg whites
slightly beaten
1 tablespoon sugar
1 teaspoon cinnamon
1 cup heavy whipping cream
3 ½ ounces pudding mix
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
16 ounces pumpkin
2 tablespoons coconut
toasted, optional


Prepare pie crust.

Brush with beaten egg white. In small bowl, combine sugar and cinnamon; sprinkle over crust.

Bake at 450℉ (230℃) for 9 to 11 minutes or until golden brown. Cool completely. In small bowl, beat whipping cream until stiff peaks form.

In large bowl, combine pudding mix, 1 teaspoon cinnamon, ginger, nutmeg, milk and pumpkin; mix well.

Fold in 1 cup of whipped cream.

Pour into cooled, baked crust. Top with remaining whipped cream.

Sprinkle with toasted coconut if using.

Tip: to toast coconut, spread on cookie sheet; bake at 350℉ (180℃) for 3 to 5 minutes or until light golden brown, stirring occasionally.

Serve with whipped cream if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 18278% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 22mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 4g
Vitamin A 196% Vitamin C 5%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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