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Dave's Light Pumpkin Pie


Dave's Light Pumpkin Pie recipe













Trans-fat Free, Good source of fiber


Pumpkin pie filling
1 ½ cups pumpkin
canned or fresh, cooked
1 x artifical sweetener
equivalent to 3/4 cup sugar
½ teaspoon salt
1 ¼ teaspoons cinnamon
½ teaspoon ginger
ground, or to taste
¼ teaspoon nutmeg
or to taste
¼ teaspoon cloves
ground, or to taste
2 large eggs
slightly beaten
1 ¼ cups milk, skim
2 cups evaporated milk
Pie crust
1 ⅓ cups all-purpose flour
½ teaspoon salt
½ cup margarine
2 tablespoons water


Preheat the oven to 400 Degrees F.

Combine the pumpkin, sweetener, salt, and spices, blending well then blend in the eggs, milk, and evaporated milk.

Pour into the unbaked pastry shell and bake until a knife inserted between the center and outside come out clean.

Cool to room temperature before serving.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 34524% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 126mg 42%
Sodium 906mg 38%
Total Carbohydrate 17g 17%
Dietary Fiber 4g 17%
Sugars g
Protein 31g
Vitamin A 311% Vitamin C 10%
Calcium 31% Iron 23%
* based on a 2,000 calorie diet How is this calculated?


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