1/1 Photo of No Sugar, No Fat, No Cholesterol Pumpkin Pie
Usual, not-healthy pumpkin pie recipes call for 3/4 cup sugar, 2 –3 eggs (yolks!), and 1 12-oz can of innocent-sounding evaporated milk. Yikes. One 12-oz can of fat free evaporated milk has 45 g carbs, which quickly break down to 12 tsp sugar (that's a candy bar). Then there’s the lardy, sugary, floury pie crust. This healthy, high protein recipe serves 8 at 112 calories per serving, including the no sugar Healthy crust. (Make the crust first.)
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Units: US | Metric
- 1Preheat oven to 400 degrees.
- 2Combine the first four ingredients in a small bowl.
- 3Stir pumpkin into skillet & heat slowly.
- 4Add the egg whites and cheese, stirring until cheese starts to melt. (If the eggs start to cook, remove from heat for a bit.).
- 5Mix in the Splenda and spice.
- 6Mix egg replacer well with the water, add.
- 7Stir whole mixture, pour into crust.
- 8Bake at 400 degrees for 10 minutes.
- 9Reduce temperature to 350, bake 15-20 more minutes or until toothpick inserted comes out clean.
- 10The cheese is what “binds.” Blended with the egg whites, the two substitute beautifully for the not-healthy evaporated milk. (Fat free, nice, but as much sugar as a candy bar.) And you needn’t bake at such high temps for so long, because you’re not waiting for sugar to melt, egg yolks to cook – and you’ve already heated your ingredients.
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Nutritional Facts for No Sugar, No Fat, No Cholesterol Pumpkin Pie
Serving Size: 1 (74 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 69.1
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 1.3 mg
- Sodium 313.4 mg
- Total Carbohydrate 14.6 g
- Dietary Fiber 4.7 g
- Sugars 0.1 g
- Protein 3.1 g
The following items or measurements are not included:
pasteurized liquid egg-whites