Mona's Lighter Pumpkin Pie

1
Mona M. 0

"This is a reduced-fat and very low sugar pumpkin pie that my diabetic husband loves. It has a nice texture and isn't too sweet. Those who prefer a sweeter-tasting pie may want to increase the amount of sugar substitute blend that's used. Remember the brown sugar blend does have sugar, so diabetics will need to watch how much is added."

Ingredients

55 m {{adjustedServings}} servings 188 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Fit the pie crust into a 9-inch pie dish.
  2. In a bowl, whisk the egg substitute, sucralose sweetener, sweetener with brown sugar, and pumpkin pie spice until well combined. Whisk in the pumpkin puree and evaporated milk until smooth. Pour the filling into the pie shell.
  3. Bake in the preheated oven until the pie filling is set in the center, about 40 minutes.
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Reviews

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  1. 2 Ratings

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This recipe turned out really well for me. I used liquid egg whites, but I did use regular sugar, as I didn't have any substitute on hand. I used about 1/3 cup white sugar and 1/2 cup brown su...