Low Fat, Low Sugar Pumpkin Pies Recipe
Servings: 1
Ingredients
- 2 x Frzn or possibly refrigerated 9" pie crusts (or possibly one 9" deep-dish pie crust)
- 1 pkt Frzn Egg Scramblers - (4 ounce) thawed
- 1 can Solid-pack pumpkin - (16 ounce)
- 1/3 c. Granular corn fructose (available at health-food stores)
- 2 env Sweet 'N Low brown sugar substitute
- 1/2 tsp Salt
- 1 tsp Grnd cinnamon
- 1/2 tsp Grnd ginger
- 1/4 tsp Grnd cloves optional
- 1 can Evaporated skim lowfat milk - (12 ounce)
Directions
- Preheat oven to 425 degrees. If using frzn pie crusts in foil pans, preheat an insulated baking sheet. Prick pie shells with fork.
- Using a wire whisk, beat Egg Scramblers in large bowl. Still using whisk, stir in pumpkin. Combine fructose and brown sugar substitute; whisk into pumpkin mix. In order given, whisk in salt, cinnamon, ginger, cloves and evaporated skim lowfat milk. Pour mix into pie shells.
- Place pies on baking sheet; bake for 15 min. Reduce oven temperature to 350 degrees. Bake 30 to 35 min longer, or possibly till tops are golden and a knife inserted into the center comes out clean. Let cold on wire rack.
- Yield: 2 regular (9-inch) pies or possibly 1 deep-dish (9-inch) pie.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 446g | |
| Calories 511 | |
| Calories from Fat 247 | 48% |
| Total Fat 28.09g | 35% |
| Saturated Fat 16.99g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 1565mg | 65% |
| Potassium 1148mg | 33% |
| Total Carbs 41.56g | 11% |
| Dietary Fiber 1.7g | 6% |
| Sugars 38.54g | 26% |
| Protein 25.36g | 41% |
