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Low-Fat Pumpkin Pie
SUBMITTED BY:
Sharon Haugen
"You won't miss the fat one bit when you slice into this spicy pumpkin pie with its golden crust and creamy filling. Sharon Haugen of Fargo, North Dakota shares the recipe for her lightened-up twist on a Thanksgiving classic."
RECIPE RATING:
Read Reviews
(6)
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PREP TIME
5 Min
COOK TIME
40 Min
READY IN
45 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 (15 ounce) can solid pack pumpkin
1 (14 ounce) can fat free sweetened condensed milk
1/2 cup egg substitute
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 (9 inch) unbaked pastry shell
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DIRECTIONS
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.
FOOTNOTE
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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REVIEWS
Reviewed on nov. 22, 2007 by
chellebelle
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chellebelle
nov. 22, 2007
Made this for my diabetic dad by substituting fat free evaporated milk (instead of sweetened condensed) plus 2/3 cup of Splenda and 1/4 cup more egg substitute. It came out perfectly and I could NOT tell it wasn't regular pumpkin pie!
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17 users found this review helpful
Made this for my diabetic dad by substituting fat free evaporated milk (instead of sweetened...
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Reviewed on nov. 5, 2006 by
Amy S.
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Amy S.
nov. 5, 2006
I double the spices & added 1/2t. all spice because I like pumpkin pie extra spicey. Turned out very yummy, no one noticed it was fat free!
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6 users found this review helpful
I double the spices & added 1/2t. all spice because I like pumpkin pie extra spicey. Turned...
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Reviewed on oct. 13, 2007 by
Crystal
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Crystal
oct. 13, 2007
i didnt have egg substitute, so i used 4 egg whites instead. the consistency was a bit quiche-like and not as smooth as regular pumpkin pie, and a graham crust would be better than a pie shell. but overall, good for low fat! edit: after chilling for a day, this was much better than the first day. it was better than the store pies, even!
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2 users found this review helpful
i didnt have egg substitute, so i used 4 egg whites instead. the consistency was a bit...
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Reviewed on jan. 4, 2008 by jess
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jess
jan. 4, 2008
This pie came out perfectly. This was the first pie I have ever baked and it couldn't have been easier or more delicious.
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1 user found this review helpful
This pie came out perfectly. This was the first pie I have ever baked and it couldn't have...
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Reviewed on dec. 8, 2007 by
RW
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RW
dec. 8, 2007
Loved it! Couldn't tell it was low-fat. Now i just need to find a good low-fat pie crust recipe.
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0 users found this review helpful
Loved it! Couldn't tell it was low-fat. Now i just need to find a good low-fat pie crust recipe.
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Reviewed on dec. 16, 2006 by puapril
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puapril
dec. 16, 2006
Very tasty. Impossible to tell that it was low fat. The spices were a little intense.
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0 users found this review helpful
Very tasty. Impossible to tell that it was low fat. The spices were a little intense.
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