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Reduced Fat Pumpkin Pie

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Submitted by KLS

YIELD

servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

1 1
EACH EACH PIE SHELL (9 INCH)
9 inch, unbaked
15 433.5
OUNCES ML/G PUMPKIN
canned
14 404.6
OUNCES ML/G MILK, SWEETENED CONDENSED
fat-free
4 4
EACH EACH EGG WHITES *
1 5
TEASPOON ML CINNAMON
ground
1 5
TEASPOON ML GINGER
ground
1 5
TEASPOON ML NUTMEG
ground
1 5
TEASPOON ML SALT

Directions

Preheat oven to 425℉ (220℃).

In mixer bowl, combine all ingredients except pastry shell; mix well.

Pour into pastry shell.

Bake 15 minutes. Reduce oven temperature to 350℉ (180℃). bake 25 to 30 minutes longer or until knife inserted 1 inch from edges comes out clean.

Cool. Garnish as desired.

Refrigerate leftovers.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 280g (9.9 oz)
Amount per Serving
Calories 630 32% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 968mg 40%
Total Carbohydrate 33g 33%
Dietary Fiber 4g 16%
Sugars g
Protein 26g
Vitamin A 357% Vitamin C 14%
Calcium 42% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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