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  1. Low-Fat
  2. Diabetic
  3. Dessert

Low-Calorie Pumpkin Pie

 

163

Yield

8

servings

Prep

10

min

Cook

50

min

Ready

60

min

Low Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
 
Metric

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 6411% of calories 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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