Low-Fat Pumpkin Pie
Low-Fat Pumpkin Pie might be just the side dish you are searching for. One serving contains 282 calories, 7g of protein, and 10g of fat. This recipe serves 8. For 92 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes roughly 50 minutes. 44 people were glad they tried this recipe. If you have salt, sweetened condensed milk, solid pack pumpkin, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is solid. Try Low Fat Impossible Pumpkin Pie, Pumpkin Cheesecake Mousse {low sugar and low fat}, and Pumpkin Mini Cheesecake with Gluten Free Brownie Bottom {Super Simple, GF, Low Fat + Low Calorie} for similar recipes.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1/2 cup egg substitute
1/2 teaspoon each ground ginger, cinnamon and nutmeg
1 unbaked pastry shell (9 inches)
1/2 teaspoon salt
1 can (15 ounces) solid-pack pumpkin
1 can (14 ounces) fat-free sweetened condensed milk
Equipment:
bowl
wire rack
knife
Cooking instruction summary:
Directions In a large bowl, beat the pumpkin, condensed milk, egg substitute and seasonings just until smooth. Pour into pastry shell. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Cool completely on a wire rack. Store in the refrigerator. Yield: 8 servings. Originally published as Low-Fat Pumpkin Pie in Taste of HomeOctober/November 2003, p23 Nutritional Facts One piece equals 246 calories, 6 g fat (2 g saturated fat), 3 mg cholesterol, 334 mg sodium, 42 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1/2 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, beat the pumpkin, condensed milk, egg substitute and seasonings just until smooth.
2. Pour into pastry shell.
3. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.
Nutrition Information:
covered percent of daily need
