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Low-fat pumpkin pie
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| Artist: |
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| Categories: |
Desserts, Halloween, Low-fat, Pumpkin, Tarts & Pies, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | Pumpkin, canned | | 3/4
| cup | Sugar, dark brown, packed | | 1/4
| cup | Sugar, granulated | | 1/4
| tsp | Salt | | 2
| cup | Milk, evaporated, nonfat | | | 1 ea Egg substitute, = | | | Equivalent | | 1
| tsp | Cinnamon, ground | | 1/2
| tsp | Ginger, ground | | 1/2
| tsp | Nutmeg, ground | | | - to 4 eggs | | 2
| tbsp | Butter, melted | | | 1 ea Pie shell, unbaked, = | | | 9-inch |
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Procedures:
| 1 | Combine pumpkin, sugars, cinnamon, ginger, nutmeg and salt in large bowl and beat until well blended. | | 2 | Add evaporated milk, egg substitute and butter and stir to combine. | | 3 | Pour enough filling into prepared pie shell to fill. | | 4 | Pour remaining filling into 2 to 3 custard cups to bake along with pie. | | 5 | Bake pie and filled cups at 425 °F for 10 minutes. | | 6 | Reduce heat to 350 degrees and bake 35 to 40 minutes longer or until wood pick inserted into center comes out clean. | | 7 | Custard cups should be baked until set. | | 8 | Cool to room temperature and serve, or cover and chill before serving. | | 9 | Each of 10 servings contains about: 318 calories; 239 mg sodium; 8 mg=7f cholesterol; 13 grams fat; 43 grams carbohydrates; 8 grams protein |
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