Try this Low Sugar Pumpkin Pie recipe, or contribute your own.
Suggest a better description1. Mix together in a small bowl the sweetener, salt and spices. Set aside.
2. Lightly beat the eggs in a large bowl. Add in the pumpkin puree, heavy cream, vanilla extract and continue to beat until thoroughly incorporated. Beat in the sweetener and spices mix.
3. Pour in filling. Cook at 400 for about an hour
A few things to note: the filling didn't begin to rise for me until about minute 35, and with sugar alcohols the pie will appear to still not be set even after 60 minutes. Having said that, a toothpick inserted 2-inches from the edges should come out barely moist, and the center should still be jiggly.
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Serving Size: 1 (949g) | ||
Recipe Makes: Servings | ||
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Calories: 680 | ||
Calories from Fat: 529 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.8g | 78 % | |
Saturated Fat 36.6g | 183 % | |
Monounsaturated Fat 16.9g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 218.5mg | 67 % | |
Sodium 1048mg | 36 % | |
Potassium 702.9mg | 18 % | |
Total Carbohydrate 26.3g | 8 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 23.8g | ||
Protein 15.5g | 22 % | |
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: 680
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