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    You are in: Home / Recipes / Lightened Maple Pumpkin Pie Recipe
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    Lightened Maple Pumpkin Pie

    Lightened Maple Pumpkin Pie. Photo by threeovens

    1/1 Photo of Lightened Maple Pumpkin Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 9 mins

    5 mins

    1 hrs 4 mins

    threeovens's Note:

    I love pumpkin pie, but my husband is diabetic. I found an agave nectar that was maple flavored so decided to try it in pumpkin pie. This recipe also uses evaporated milk rather than sweetened condensed milk. And Splenda brown sugar blend.

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    Ingredients:

    Serves: 8

    Yield:

    pie

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425 degrees F.
    2. 2
      In a large bowl, lightly whisk eggs; whisk in agave nectar, sugar substitute and salt until sugar is dissolved.
    3. 3
      Add cinnamon, ginger, cloves, mace, and pumpkin and combine thoroughly.
    4. 4
      Gradually whisk in evaporated milk.
    5. 5
      Pour into pie shell.
    6. 6
      Bake at 425 degrees F for 15 minutes.
    7. 7
      Reduce heat to 350 degrees F and bake an additional 40 to 50 minutes until set.
    8. 8
      You will probably have to cover crust with tin foil to prevent burning.
    9. 9
      Serve with a dollop of whipped cream or maple flavored whipped cream.

    Ratings & Reviews:

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    Nutritional Facts for Lightened Maple Pumpkin Pie

    Serving Size: 1 (133 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 204.5
     
    Calories from Fat 108
    52%
    Total Fat 12.0 g
    18%
    Saturated Fat 4.2 g
    21%
    Cholesterol 65.2 mg
    21%
    Sodium 234.8 mg
    9%
    Total Carbohydrate 18.4 g
    6%
    Dietary Fiber 1.2 g
    5%
    Sugars 0.8 g
    3%
    Protein 6.4 g
    12%

    The following items or measurements are not included:

    agave nectar

    brown sugar substitute

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