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Yummy Low-Fat Pumpkin Pie

 
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A healthy and decadent pumpkin pie that tastes amazing with a fruit topping or cool whip.

Yield

12

servings

Prep

20

min

Cook

50

min

Ready

70

min

Low Cholesterol, Trans-fat Free
 

Ingredients

1 ½ cup pumpkin
canned
¼ teaspoon salt
¾ cups sugar
dark brown, packed
2 cups milk
evaporated, nonfat
¼ cup sugar
granulated
1 container liquid egg substitute
equivalent of 4 eggs
*
1 teaspoon cinnamon
ground
½ teaspoon ginger
ground
*
2 tablespoons butter
melted
½ teaspoon nutmeg
ground
1 pie shell (9 inch)
unbaked

Directions

Combine pumpkin, sugars, cinnamon, ginger, nutmeg and salt in large bowl and beat until well blended.

Add evaporated milk, egg substitute and butter and stir to combine.

Pour enough filling into prepared pie shell to fill.

Pour remaining filling into 2 to 3 custard cups to bake along with pie.

Bake pie and filled cups at 425℉ (220℃) for 10 minutes.

Reduce heat to 350℉ (180℃) and bake 35 to 40 minutes longer or until wood pick inserted into center comes out clean.

Custard cups should be baked until set.

Cool to room temperature and serve, or cover and chill before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 19934% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 179mg 7%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 5%
Sugars g
Protein 5g
Vitamin A 118% Vitamin C 3%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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