Diet Pumpkin Pie Recipe Recipe

Name: Diet Pumpkin Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9-inch) unbaked pastry shell; 2/3 c. instant nonfat dry lowfat milk; 1 1/4 c. water; 1 (15 ounce.) can pumpkin; Sugar substitute equal to 3/4 c. sugar; 3 slightly beaten Large eggs; 1 1/4 teaspoon cinnamon; 1/2 teaspoon salt; 1/2 teaspoon nutmeg; 1/4 teaspoon allspice; 1/8 teaspoon cloves

Servings: persons

1 (9-inch) unbaked pastry shell
2/3 c. instant nonfat dry lowfat milk
1 1/4 c. water
1 (15 ounce.) can pumpkin
Sugar substitute equal to 3/4 c. sugar
3 slightly beaten Large eggs
1 1/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon cloves

1
In mixing bowl combine dry lowfat milk and water.
2
Add in remaining ingredients.
3
Beat well with rotary beater.
4
Pour in pastry-lined pan.
5
Bake at 400 degrees for 15 min and then turn heat down to 350 degrees and bake another 35-45 min till knife inserted halfway between center and edge comes out clean.
6
Cold.
7
Exchange: 1/6 pie equals 2 bread and 2 fat exchanges and 1 medium-fat meat.
8
Exchange: 1/8 pie equals 1 fruit and 1 skim lowfat milk exchange and 2 fat exchanges.

136

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (9-inch) unbaked pastry shell, 2/3 c. instant nonfat dry lowfat milk, 1 1/4 c. water, 1 (15 ounce.) can pumpkin, and more.

Yes, Diet Pumpkin Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Diet Pumpkin Pie Recipe

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