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LIGHT PUMPKIN PIE

Source: The Right Bite Cookbook, UT Extension

Makes: 10 Servings

Ingredients:

  • 2 cups canned pumpkin
  • 2 eggs or ½ cup egg substitute or 4 egg whites, slightly beaten
  • 3 tablespoon brown sugar
  • 12 packets aspartame (Equal®)
  • ¼ teaspoon salt (optional)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ginger
  • 12 ounces of evaporated skim milk
  • 10-inch unbaked pie crust

Directions:

  • 1. Preheat oven to 425 degrees.
  • 2. Combine first 8 ingredients beginning with pumpkin and ending with evaporated milk.
  • 3. Pour into pie shell.
  • 4. Bake at 425 degrees for 10 minutes.
  • 5. Reduce oven temperature to 325 degrees and continue baking for another 45 minutes or until knife inserted into center comes out clean.
  • 6. Cool.

Nutrition Facts:

  • Serving Size: 1 slice (1/10th of a pie)
  • Calories: 163
  • Total Fat: 7 g
  • Sodium: 198 mg
  • Total Carbohydrates: 22 g
  • Dietary Fiber:
  • Protein: 6 g

Nutrition Tips:

Evaporated skim milk is an excellent substitute for regular evaporated milk and also can easily substitute for cream in many recipes.

The pie crust is a high-fat food and contains more saturated and trans-fatty acids that could raise blood cholesterol levels, but since it is only a single crust pie and the slice is small, it is ok occasionally.

 

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