Pumpkin Pudding Pie |
This healthier version of a classic holiday recipes means you don't have to feel guilty at the end of your holiday dinner!
Ingredients
- 1 30 oz. can of Pumpkin Pie Filling
- 1 cup of egg beaters or egg whites
- 1 cup evaporated skim milk
- 2 9-inch pie pans
Directions
Mix pumpkin pie mix, evaporated milk, and egg substitute in large bowlPour into pie shells.
Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake another 50-60 minutes or until knife inserted in center comes out clean. Cool for 2 hours or refrigerate. Serve plain or with fat free Cool Whip (15 calories for 2 tablespoons).
Yield: 12 3.5 oz Servings
Nutritional Information:
97 Calories
.4 Fat grams
3.2 Protein grams
20 Carbohydrate grams
Recipe courtesy Laurel Hudson, Culinary Instructor at Wellspring Academie
Hot Topics
Who's Online
Become a Fan
Follow Us
Add a Comment