Dessert

Pumpkin Pie - low carb - self crust is for Dessert.

Pumpkin Pie - low carb - self crust takes 10 minutes to prepare.

Pumpkin Pie - low carb - self crust takes 40 minutes to cook.

Pumpkin Pie - low carb - self crust makes 8 servings.

The ingredients for Pumpkin Pie - low carb - self crust are:

1/2 c. fat free egg substitute
15 oz can pure pumpkin
1/3 c. Splenda
1/3 c. Splenda brown sugar, packed
1/4 t. salt
1 1/2 t. cinnamon
3 T. white flour
1 c. dry milk
1 c. water

Here is how you make Pumpkin Pie - low carb - self crust:

1. Preheat oven to 350 degrees.2. Mix all ingredients except water together in a large bowl.3. Gradually stir in water until well mixed.4. Spray a 9 inch pan with cooking spray. Pour batter into pan.5. Bake at 350 for 45-55 minutes or until knife inserted 1 inch from the center comes out clean.Keep pie chilled after cooking.Top with FF whipped topping. Be sure to add these cals to your nutrition.Number of servings: 8Number of Servings: 8Recipe submitted by SparkPeople user PBIGELOW6.

The nutritional information for Pumpkin Pie - low carb - self crust is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 104.4

• Total Fat: 0.5 g
• Cholesterol: 0.2 mg
• Sodium: 122.2 mg
• Total Carbs: 21.3 g
• Dietary Fiber: 4.7 g
• Protein: 4.6 g

The dietary needs meet for Pumpkin Pie - low carb - self crust is Low Carb