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Revised Pumpkin Pie Recipe

Looking for an easy revised pumpkin pie recipe? Learn how to make revised pumpkin pie using healthy ingredients.


Submitted by mamawmac

Makes 8 servings



substituting splenda for sugar, and fat free evaporated milk for the regular evaporated milk.

Recipe Ingredients for revised pumpkin pie

3/4 cup splenda no calorie
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
15 oz. pumpkin
12 oz. fat free evaporated milk

Recipe Directions for revised pumpkin pie

In small bowl combine the sugar, salt cinnamon, ginger and cloves. In large bowl, beat eggs and add the pumpkin and sugar spice mixture. Slowly add the evaporated milk and mix to combine. Pour into 9 inch pie shell and bake in preheated 425 degree oven for 15 minutes. Reduce the temperture to 350 and bake for additional 40to 50 minutes. Reduce the temperture to 350 and bake for additional 40 to 50 minutes or until a knife inserted in the center of the pie comes out clean.
Categories

Vegetables, Dessert, American, Thanksgiving, Bake, Sugar-Free

Nutrition Facts
Serving Size 111.3g
Amount Per Serving
Calories
71
Calories from Fat
14
% Daily Value*
Total Fat
1.5g
2%
Saturated Fat
0.5g
3%
Trans Fat
0.0g
Cholesterol
55mg
18%
Sodium
217mg
9%
Potassium
271mg
8%
Total Carbohydrates
10.0g
3%
Dietary Fiber
1.7g
7%
Sugars
6.7g
Protein
5.4g
Vitamin A 170% Vitamin C 5%
Calcium 15% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Very high in calcium
  • High in phosphorus
  • High in potassium
  • High in riboflavin
  • High in selenium
  • Very high in vitamin A
  •   Bad points
  • Very high in cholesterol
  • High in sodium
  • Very high in sugar
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