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Low-Cal Pumpkin Pie

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Recipe

Yield


servings

Prep

50
min

Cook

10
min

Ready

60
min
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
¾ cup graham cracker crumbs
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3 tablespoons water
or apple juice
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1 each instant pudding mix
sugar-free vanilla
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2 cups milk, skim
¾ cup pumpkin
pureed
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1 teaspoon cinnamon
ground
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teaspoon nutmeg
ground
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teaspoon allspice
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¼ teaspoon ginger
ground
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¼ teaspoon rum extract
*

Ingredients

Amount Measure Ingredient Features
177 ml graham cracker crumbs
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45 ml water
or apple juice
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1 each instant pudding mix
sugar-free vanilla
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473 ml milk, skim
177 ml pumpkin
pureed
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5 ml cinnamon
ground
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0.6 ml nutmeg
ground
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0.6 ml allspice
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1.3 ml ginger
ground
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1.3 ml rum extract
*

Directions

Preheat oven to 350℉ (180℃).

Lightly coat a 8 inch pie pan with nonstick cooking spray.

Combine the graham cracker crumbs and water in food processor until moistened.

Press the crumbs into the bottom (not the sides) of the prepared pie pan, and bake for 8 minutes.

In a 1qt. saucepan combine the pudding mix and milk and cook until mixture comes to a boil.

Stir in the pumpkin purée, the spices and the rum extract.

Pour the filling into the baked pie crust, and refrigerate until set.



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Nutrition Facts

Serving Size 180g (6.3 oz)
Amount per Serving
Calories 8210% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 101mg 4%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 10g
Vitamin A 143% Vitamin C 6%
Calcium 17% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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