15 oz can pumpkin
¾ cup Splenda®
¼ cup Egg Beaters®
1 cup nonfat milk
½ tsp salt
1 tbsp flour
2 tsp pumpkin pie spice
Beat all ingredients together. Spray pie plate with cooking spray. Pour batter into pie plate and bake for 15 minutes at 400°. Reduce heat to 350° and bake for an additional 45 minutes. Place in microwave and cook on high for an additional 5 minutes, knife should come out clean when inserted into the center. Allow it to cool completely before cutting it.
Top with a dollop of fat-free whipped topping (not included in nutritional information).
For nutritional information of alternative products you can use, please CLICK HERE.
If included above, brand name products have been selected based on their nutritional data (primarily calories, fat and fiber). No commercial endorsement exists or is implied by KimBensen.com based on their inclusion. PLEASE NOTE: Substituting specified brand name ingredients with similar products may alter the final nutritional information as calculated by KimBensen.com.
3 points plus per serving
Nutrition Facts
Serving Size: ¼ of 9" pie
Servings: 4
Calories: 73
Total Fat: 1g
Cholesterol: 1mg
Sodium: 647mg
Carbohydrates: 19g
Fiber: 4g
Sugars: 4g
Protein: 6g
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