Upsidedown Pumpkin Pie-Low Sugar

Ready in 1 hour
4 avg, 1 review(s) 100% would make again

Top-ranked recipe named "Upsidedown Pumpkin Pie-Low Sugar"

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Great take off from the Libby's pie recipe. After I altered the recipe, it lowered the per serving calories to 306 & 11g of sugar (Original recipe: 422 cal & 33g sugar per serving).

"Makes a lot! Tastes great, but is a little strange eating a pumpkin pie without a traditional crust."

- pheonixsmith

Ingredients

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1 29oz can Libby's Pumpkin
1/4 cup Sugar
3/4 cup Splenda
1 tsp Salt
2 tsp Cinnamon-ground
1 tsp Ginger-groud
1 tsp Allspice
4 Eggs-large
1 can Evaporated Milk-2%
1 box Yellow Cake Mix, Gluten Free (Betty Crocker)
1 1/2 sticks Butter
12-16 oz Pecans or Walnuts, optional

Original recipe makes 16 Servings

Servings  

Preparation

Heat oven to 350.

Mix sugar, splenda, salt, cinnamon, ginger and allspice in a bowl.

Beat eggs in large bowl. Stir in pumpkin & dry mixture, gradually stir in evaporated milk.

Put mixture in a greased 9x13 pan. Sprinkle dry cake mix over pumpkin. Drizzle butter over dry cake mix. Cover with nuts.

Bake at 350 for 50 min, DO NOT REMOVE, turn off oven, cool pie in oven.

Notes

...most of the calories come from the yellow cake mix, you can add less an reduce the calories & sugar even more.

Credits

Added on Award Medal
Calories Per Serving: 148 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Makes a lot! Tastes great, but is a little strange eating a pumpkin pie without a traditional crust.
pheonixsmith 3 years ago
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