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Nutrition Facts
| Serving Size | |
| Amount Per Serving | |
| Calories | 211 |
% Daily Value | |
| Total Fat 7.4g | 32% |
| Saturated Fat 3.1g | 13% |
| Trans Fat | 0.0% |
| Cholesterol 6mg | |
| Sodium 176mg | |
| Total Carbohydrate 30.6g | 58% |
| Dietary Fiber 2.4g | 5% |
| Sugars 14.4g | 27% |
| Protein 6.2g | 12% |
| Vitamin A | 8381.4% |
| Vitamin C | 1.7% |
| Calcium | 144% |
| Iron | 0.7% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
|---|---|---|---|---|
15 min. |
45 min. |
60 min. |
8 |
211 |
Pumpkin Pie Light with Traditional Crust
This light pumpkin pie may taste even better than the original!
Ingredients:
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
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
Instructions:
Preheat oven to 350 degrees. Place 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 into 8 wedges.
Cook's Tips:
Optional: serve each wedge with fat-free whipped cream and a few slices of candied ginger.