This Pumpkin pie bakes its own "crust" and by using splenda for baking you reduce the amount of sugar. It is simple and easy to make
1. Preheat oven to 350 degrees. Coat 9 inch deep-dish pie plate with non stick cooking spray.
2. Blend all ingredients together in blender on high speed for 1 minute, or place all ingredients in large bowl and beat 2 minutes with a hand beater.
3. Pour mixture into pie plate.
4. Bake 50-60 minutes, or until a knife inserted in center comes out clean.
5. Let cool then cover and chill about 2 hours before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (332g) | ||
Recipe Makes: 8 | ||
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Calories: 470 | ||
Calories from Fat: 222 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.6g | 33 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 326.1mg | 100 % | |
Sodium 511.3mg | 18 % | |
Potassium 537.2mg | 14 % | |
Total Carbohydrate 31.9g | 9 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 30.9g | ||
Protein 30.8g | 44 % | |
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: 470
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