Try this Sugar Free Pumpkin Pie recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375. Prepare bottom crust. Use your hands to slightly flatten the pastry dough. Roll dough from center to edges into a circle about 12 inches in diameter. Place pastry in a 9" pie pan. Ease pastry into pan being careful not to stretch it. Trim pastry to 1/2" beyond edge of pie pan. Fold under extra pastry. Flute or crimp edge as desired. Do not prick pastry. In a medium bowl combine pumpkin, sugar, honey, cinnamon, ginger and the nutmeg. Add eggs and vanilla. Beat lightly with a fork just until combined. Pour pumpkin mixture into prepared pastry shell. To prevent burning cover edge of pie with foil or ring.
To prevent overbrowning, cover edge of the pie with foil. Bake for 20 to 25 minutes or until filling looks set.
Cool completely on a wire rack. Cover and refrigerate within 2 hours.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (82g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 87 | ||
Calories from Fat: 35 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 15mg | 5 % | |
Sodium 82.7mg | 3 % | |
Potassium 194.9mg | 5 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 8.6g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 87
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