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Low-Calorie Pumpkin Pie

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Recipe

Yield

8
servings

Prep

10
min

Cook

50
min

Ready

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

Ingredients

Amount Measure Ingredient Features
16 ounces canne pumpkin purée
solid pack
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13 ounces milk, skim, evaporated
1 each eggs
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2 each egg whites
*Camera
½ cup biscuit baking mix (bisquick)
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2 tablespoons sugar
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8 packages sugar substitute
*
2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
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Ingredients

Amount Measure Ingredient Features
462.4 ml/g canne pumpkin purée
solid pack
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375.7 ml/g milk, skim, evaporated
1 each eggs
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2 each egg whites
* Camera
118 ml biscuit baking mix (bisquick)
* Camera
30 ml sugar
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8 packages sugar substitute
*
10 ml pumpkin pie spice
10 ml vanilla extract
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Directions

Heat oven to 350℉ (180℃).

Lightly grease or spray 9 inch pie pan with vegetable pan spray.

Place all ingredients in blender, food processor or mixing bowl.

Blend 1 minute or beat 2 minutes with mixer.

Pour into pie pan and bake for 50 minutes or until center is puffed up.



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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 6411% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 41mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 7g
Vitamin A 189% Vitamin C 5%
Calcium 10% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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