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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (102g) Recipe makes 8 servings The following items or measurements are not included below: reduced fat graham cracker crust 3/4 cup Splenda sugar substitute |
||
| Calories 36 | ||
| Calories from Fat 1 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.2g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 51mg | 2% | |
| Potassium 266mg | 7% | |
| Total Carbohydrate 5.2g | 1% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.9g | ||
| Protein 3.9g | 7% | |
Ingredients
- 1 (15 ounce) can pumpkin (about 1 3/4c)
- 8 ounces skim milk or low-fat soymilk (has a slight taste)
- 3 egg whites
- 2/3 reduced fat graham cracker crust (take off the sides of the crust and discard)
- 3/4 cup Splenda sugar substitute
- pumpkin pie spice
- 2 egg whites, for the crust
Directions
1
Preheat oven to 425°F.2
Mix pumpkin, milk, and egg whites until smooth.3
Gradually stir in Splenda (1/4 cup at a time).4
Add the pumpkin pie spice; taste and add more if need be.5
Pour into crust** and spread evenly.6
Bake in the oven for 15 minutes then reduce the temperature to 350°F and bake for another 45 minutes (may vary depending on ovens).7
Let cool and serve your favorite way.8
**To make to crust less likely to turn soggy (like mine), beat some egg whites and brush over the crust and bake at 350°F for about 5 minutes.
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Featured Reviews for This Recipe
From: c@teberry
On Nov 5, 2008
Amazing. I didn't have pumpkin pie spice so I used 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 teaspoon cloves. Really great straight from the oven.
From: Chef #385886
On Nov 21, 2006
The recipe could be a little more informative, but the pie turned out wonderful I LOVED IT!
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