Recipe
Dessert
Diabetic Pumpkin Pie
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (9-inch) frozen Hy-Vee pastry shell | ||
| 1 (15 oz) can Hy-Vee pumpkin | ||
| ½ c. Hy-Vee egg substitute | ||
| 1 c. skim milk | ||
| 3 tbsp. liquid calorie-free sweetener | ||
| 2 tbsp. Hy-Vee brown sugar | ||
| 2 tsp. pumpkin pie spice | ||
| 1 (8 oz) container fat-free whipped topping, thawed |
Directions
- Prick pastry shell with fork. Bake at 450 degrees for 8 minutes. Remove shell from oven and reduce oven temperature to 350 degrees.
- Mix together pumpkin, egg substitute, milk, sweetener, brown sugar and pumpkin pie spice. Pour into partially baked pie shell. If desired, cover edges of pie crust with Hy-Vee foil to prevent excessive browning.
- Bake at 350 degrees for 40 minutes.
- Remove foil. Continue to bake for 10 more minutes. Center will not be completely set.
- Cool slightly, then refrigerate.
- Cut into 8 slices. Serve each slice with 2 tablespoons thawed whipped topping.
Nutrition facts
Servings
210 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 5mg
- Sodium: 190mg
- Total Carbohydrates: 34g
- Protein: 4g
Daily Values
0%
Vitamin A 240%
0%
Vitamin C 6%
0%
Iron 8%
0%
Calcium 6%