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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (163g) Recipe makes 8 servings |
||
| Calories 247 | ||
| Calories from Fat 70 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.8g | 12% | |
| Saturated Fat 2.0g | 10% | |
| Monounsaturated Fat 3.3g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 303mg | 12% | |
| Potassium 323mg | 9% | |
| Total Carbohydrate 38.2g | 12% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 25.2g | ||
| Protein 7.0g | 14% | |
Ingredients
- 2/3 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger, ground
- 1/2 teaspoon nutmeg, ground
- 1 pinch clove, ground
- 1 1/2 cups canned pumpkin
- 1 1/2 cups evaporated skim milk
- 1/2 teaspoon orange rind, grated
- 3 egg whites, slightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup orange juice
- 9 inches low-fat pie shells, unbaked (graham cracker is fine)
Directions
1
Preheat oven to 450F.2
In a large bowl, combine sugar, cinnamon, ginger, nutmeg and cloves3
pumpkin and stir well4
Add vanilla, evaporated milk, orange rind and egg whites5
Beat with an electric mixer until smooth6
Fold in orange juice7
Pour into unbaked pie shell bake for 10 minutes8
Reduce heat to 325F and bake for 45 minutes or until knife inserted comes out clean.
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- Course > Desserts > Pies & Tarts > Pies
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
Featured Reviews for This Recipe
From: Sunshine_Trish
On Mar 6, 2008
My family & I did not care for this pie. You could taste the OJ & they didn't like the texture. We all prefer the typical pumpkin pie recipe with the only change of Splenda to replace the sugar so that the diabetics in the family can enjoy it as well.
From: Healthy Foodie
On Nov 23, 2007
What a pleasant surpise this pie was. I was quite concerned because I ALWAYS make Libby's tradional but daughter and I are both dieting and this was the year to try something new. I used frozen pie crusts and covered the edges with foil. It took over 30 minutes over the posted cooking time. I lost track but just kept checking till it was "set" and the knife clean. It could be my oven but regardless the pie came out great. It is a healthy keeper for us. Thank you so much for sharing it.
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