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Recipes
Yield: 8 (1.00 serving)
Recipes
Pumpkin Pie Light with Traditional Crust
| Nutrition Information | |
| Calories: | 211 |
| Total Fat: | 7.4g |
| Saturated Fat: | 3.1g |
| Trans Fat: | 0g |
| Cholesterol: | 6mg |
| Sodium: | 176mg |
| Carbohydrates: | 30.6g |
| Dietary Fiber: | 2.4g |
| Sugars: | 14.4g |
| Protein: | 6.2g |
| Vitamin A: | 8381.4iu (167%) |
| Vitamin C: | 1.7mg (2%) |
| Calcium: | 144mg (14%) |
| Iron: | 0.7mg (3%) |
Ingredients
Instructions
1 Pillsbury Ready Pie Crust
16 oz can pumpkin
1/2 cup nonfat egg substitute or egg whites
1/3 cup sugar
1 1/2 cups evaporate skim milk
2 tsp pumpkin pie spice
Preheat oven to 350 degrees. Place pie crust according to package instructions.
Mix the rest of the ingredients in a medium sized bowl and pour into the crust. Bake until knife comes out clean from center, about 45 minutes. Refrigerate and slice in 8 wedges.
Optional: serve each wedge with fat free whipped cream
Total Preparation & Cooking Time: 60 min. (15 Prep, 45 Cook)
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