Light Pumpkin Pie
20
Light Pumpkin Pie recipe
Ingredients
| 3 | large |
eggs
beaten |
|
| ½ | cup |
brown sugar
firmly packed |
* |
| 1 | tablespoon |
honey
|
|
| 1 | teaspoon |
ginger
ground |
* |
| 1 | teaspoon |
cinnamon
|
|
| 1 | each |
pie shell (9 inch)
deep dish, frozen, thawed |
|
| 16 | ounces |
pumpkin
canned |
|
| 6 | envelopes |
artifical sweetener
low calorie |
* |
| 1 | teaspoon |
nutmeg
|
|
| 1 ½ | cups |
milk
non-fat |
|
| 1 | x |
whipped topping, prepared
|
* |
| 1 | x |
orange zest
|
* |
Directions
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.
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?
