Ingredients
- 1 cup fat-free evaporated milk (from a 12-ounce can)
- 1 cup canned pumpkin (not pumpkin pie mix)
- ½ cup granulated Splenda
How to Make It
- Preheat oven to 350°F. Coat a 9-inch pie plate with cooking spray.
- In a medium bowl, combine milk, pumpkin, Splenda, baking mix, margarine, vanilla, ¾ teaspoon cinnamon, ginger, allspice, nutmeg, and eggs until well blended. Stir in chopped pecans. Pour into pie plate.
- Bake 35 to 40 minutes, or until knife inserted in center comes out clean. Cool completely, about 1 hour.
- In a small bowl, stir together whipped topping and remaining cinnamon; garnish pie with topping. Cut into 8 slices and serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 160 kcal Calories from Fat: 81 kcal |
|
% Daily Value*
|
| Total Fat 9.0 g 26% |
Saturated Fat 1.5 g 8% |
Trans Fat 0.0 g |
Cholesterol 55 mg 18% |
Sodium 150 mg 3% |
carbohydrates 15 g 12% |
Dietary Fiber 2 g 5% |
Sugars 6 g 7% |
Protein 6 g 12% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
