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Light Pumpkin Pie


Light Pumpkin Pie recipe













Trans-fat Free, Good source of fiber


3 large eggs
½ cup brown sugar
firmly packed
1 tablespoon honey
1 teaspoon ginger
1 teaspoon cinnamon
1 each pie shell (9 inch)
deep dish, frozen, thawed
16 ounces pumpkin
6 envelopes artifical sweetener
low calorie
1 teaspoon nutmeg
1 ½ cups milk
1 x whipped topping, prepared
1 x orange zest


Preheat oven to 350℉ (180℃).

In a medium bowl, combine all but milk.

Gradually stir in milk.

Spoon mixture into pie shell and bake for 70 to 80 minutes or until knife inserted halfway between centre and edge comes out clean.

Let cool, then garnish each slice with 2 tablespoons of whipped topping and grated orange peel.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 36746% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 166mg 55%
Sodium 314mg 13%
Total Carbohydrate 14g 14%
Dietary Fiber 4g 17%
Sugars g
Protein 22g
Vitamin A 381% Vitamin C 9%
Calcium 19% Iron 19%
* based on a 2,000 calorie diet How is this calculated?


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