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    You are in: Home / Recipes / South Beach Pumpkin Pie Recipe
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    South Beach Pumpkin Pie

    Average Rating:

     4 Total Reviews

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    • on November 24, 2011

      My family loved this! I did not use the tortilla and added a dash of cloves. I also used 1/3 cup Stevia & 1/3 cup Xylitol in place of the splenda, because we don't use artificial sweeteners. Next time I'll add a full cup of sweetener to make it more dessert-like.

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    • on January 19, 2010

      I made this exactly as it was written. It was ok but I think a few changes would make it a lot better... It definitely needed to be sweeter - I would add more Splenda (maybe 1/8-1/4 cup) and more cinnamon. The seasoning was too subtle for me. I will not use ginger next time. I served it with sugar free cool whip which was the perfect touch. I will definitely make it again with the changes mentioned above.

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    • on May 01, 2007

      We tried this and it was pretty good. I followed the others by not using the tortilla and used a muffin tin and it was quite tasty. Thanks for the recipe.

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    • on December 28, 2006

      This so good!!!! I made mine with a muffin pan for more convience and they came out perfect. I didn't use the tortilla. They didn't freeze well at all. I have recommended this recipe to others. Thanks for sharing!!!!

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    Nutritional Facts for South Beach Pumpkin Pie

    Serving Size: 1 (116 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 67.0
     
    Calories from Fat 16
    24%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.6 g
    3%
    Cholesterol 63.1 mg
    21%
    Sodium 57.2 mg
    2%
    Total Carbohydrate 8.5 g
    2%
    Dietary Fiber 0.6 g
    2%
    Sugars 4.3 g
    17%
    Protein 4.9 g
    9%

    The following items or measurements are not included:

    Splenda granular

    low-fat whole wheat tortillas

    Detailed Nutrition Values About Nutrition Info
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