Low Fat Punkin Pie

pequin

pequin

New member
We made this tonight - sooo yummy!!! I got it off of Allrecipes.com, but tweaked it a little because we like pumpkin pie a bit spicier.

Low Fat Pumpkin Pie

1 (15 ounce) can solid pack pumpkin
1 (14 ounce) can fat free sweetened condensed milk
1/2 cup egg substitute
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
½ teaspoon ground all spice
1 (9 inch) unbaked pastry shell

In a large mixing bowl, combine the first seven ingredients; beat just until smooth. Pour into pastry shell. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.

Nutritional Analysis: One piece equals 246 calories, 6 g fat (2 g saturated fat), 3 mg cholesterol, 334 mg sodium, 42 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1/2 fat.
 
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Yay and thanks for sharing!:D Wow even the sodium is low!
I might sample this 1 with my bird I am going to make for the weekend!
Tammy
 
Cool, thanks peq, I might make this on Thanksgiving =D My least favorite holiday of the year, but maybe this could make it better XD
 
I have to admit that I actually have been eating pumpkin ....pretty much right out of the can....lol. I mix some pumpkin pie spices, splenda and maybe some walnuts and i'm good to go. It's definetly not the same as the real thing but it's very low in calories and doesn't taste too bad. I've heard of some people mixing it with applesauce too. You just have to make sure you get 100% pumkpin and NOT the pie mix.

Then again, I really don't ever eat any "bad" food so my standards of good probably aren't the same as most peoples...lol. Can't remember the last time I had a actual desert. Mmmmmmm ....thanksgiving is coming:p
 
Wow... You've lost so much weight! Congratulations, you must look awesome =D

I could never stomach splenda... Maybe it's an acquired taste?
 
Thank you:p


I've never heard of anyone not liking splenda...lol. I will admit that it's not the same as sugar but I guess I just deal with it. I haven't owned real sugar in YEARS! Not since splenda came out. Back in the day, I used to "try" to use sweet and low and that stuff was so nasty to me so I see what you mean about how fake sugars can be a acquired taste.


I had also heard of people crushing up almonds and using it as a healthier option pie crust. I've never done it myself so I don't know how it tastes or how well it works but I thought I would pass it on anyway.


Thanks for the recipe pequin:D
 
Heyas Peq, Just letting ya know that the pumpkin pie turned out
very very good and I am going to have a slice everyday for 8 days(lol)
after lunch predinner snack,Thanks for sharing!Tammy:)
 
Suggestion: If you use 1/2 cup reduced fat graham cracker crumbs and stir them into your mixture, you're not supposed to have to use a crust....I just got this same recipe from my counselor! She makes it crustless though...so just a suggestion!
 
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