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This pie uses egg substitute and nonfat evaporated milk, and may be baked in an oil-based crust. It tastes as great as the pumpkin pie Grandma used to make!
Ingredients
- 2 cups pumpkin
- ½ cup egg substitute
- ½ cup brown sugar
- 1 tablespoon pumpkin pie spice
- 12 fluid ounces nonfat evaporated milk
- 1 (9 inch) unbaked pie crust
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
In a medium bowl, mix together the pumpkin, egg substitute, brown sugar, pumpkin pie spice and nonfat evaporated milk.
Step 3
Pour the pumpkin mixture into the pie crust. Bake in the preheated oven 1 hour, or until a knife inserted in the middle comes out clean.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 240 | |
| % Daily Value * | |
| Total Fat8g | 11% |
| Saturated Fat2g | 11% |
| Cholesterol2mg | 1% |
| Sodium207mg | 9% |
| Total Carbohydrate35g | 13% |
| Dietary Fiber4g | 13% |
| Total Sugars21g | |
| Protein8g | |
| Vitamin C1mg | 4% |
| Calcium176mg | 14% |
| Iron2mg | 9% |
| Potassium248mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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