Prep 0 mins
Cook 1 hr
a reversion of a lower calorie version
- 1 (15 ounce) can pumpkin
- 1⁄2 cup 1% low-fat milk
- 3⁄4 cup egg substitute
- 1⁄2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla
- 2⁄3 cup sugar substitute
- mix pumkin, milk, and egg substitute throughly. Add salt, spice, vanilla, and sugar substitute. Bake at 400 degrees for 15 minuets. then turn it down to 325 degrees and bake for 45 more minuets.
This recipe is AMAZING! It's going to allow my fiance to have pumpkin pie this Thanksgiving!! The only difference I did was use real eggs instead of the substitute. Turned out great. It's so low carb that we are going to try a graham cracker crust this time around. But I was wondering if the carb count was correct because I didn't figure it to be that high.
This is a the best low carb pumpkin pie recipe yet. I hade to change the milk to heavy cream and I used splenda drops. This pie has the perfect texture. My changes for my future pie will be to add a bit more splenda and a pinch of cloves. I did add a crust to mine from Linda's low carb menus & recipes, called bluebirders favorite pie crust. It;s not your normal pie crust but it didnt get soggy was easy to make and it was better the next day. Thanks for your great recipe.
I love crustless pies. It gets you the good stuff without all those carbs. This is our first time using egg substitute and we are just beginning to use sugar alternatives. Made for PAC 2011.