Try this Low-Fat, Low-Sugar Pumpkin Pies recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425 degrees. If using frozen 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 mixture. In order given, whisk in salt, cinnamon, ginger, cloves and evaporated skim milk. Pour mixture into pie shells. Place pies on baking sheet; bake for 15 minutes. Reduce oven temperature to 350 degrees. Bake 30 to 35 minutes longer, or until tops are golden brown and a knife inserted into the center comes out clean. Let cool on wire rack. Yield: 2 regular (9-inch) pies or 1 deep-dish (9-inch) pie. Recipe Source: St. Louis Post-Dispatch - 11-16-1998 By Milton D. May, St. Peters Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
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Serving Size: 1 Serving (1215g) | ||
Recipe Makes: 1 | ||
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Calories: 1920 | ||
Calories from Fat: 912 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 101.3g | 135 % | |
Saturated Fat 38.3g | 192 % | |
Monounsaturated Fat 40.2g | ||
Polyunsanturated Fat 13g | ||
Cholesterol 0mg | 0 % | |
Sodium 1628.3mg | 56 % | |
Potassium 1278.2mg | 34 % | |
Total Carbohydrate 243.2g | 72 % | |
Dietary Fiber 23.8g | 95 % | |
Sugars, other 219.5g | ||
Protein 17.2g | 25 % | |
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: 1920
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