Pumpkin Pie

Preparation:  10 min. Cooking: 55 min. Total: 65 min.
Recipe photo
  • 1 Cup sugar
  • 1/2 tsp salt (necessary)
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves , ground
  • 1 1/2 Cup canned pumpkin
  • 1 1/2 Cup evaporated skim milk
  • 4 Fl Oz lowfat milk
  • 2 eggs , slightly beaten
  • 1 ready-made pie crust
  • 2 Cup light frozen whipped topping
Preheat oven to 425 ℉. Combine all ingredients, except pie crust and topping, in a bowl. Beat until smooth. Transfer mixture to pie crust and bake 10 minutes. Lower heat to 300 ℉ and bake another 45 minutes, or until filling is firm.

Serve with dessert topping.
Calories
330 Cal
Fat
11 g
Carbs
50 g
Protein
8.3 g
Fiber
2 g
Sugar
37 g
Cholesterol
57 mg
Sodium
420 mg


Nutrients

Fiber     2 g
Fat     11 g
Sugar     37 g
Carbs     50 g
Protein     8.3 g
Calories     330 Cal

Fats

Fat, Poly     1.2 g
Fat, Mono     4.4 g
Fat, Sat     4.4 g
Fat, Trans     0.1 g
Fat, Percent     30 %

Vitamins

Vitamin, K     8.9 mcg     7.4 %
Vitamin, A     7500 IU     250 %
Vitamin, B12     0.3 mcg     14 %
Niacin     0.8 mg     4.9 %
Riboflavin     0.3 mg     25 %
Vitamin, C     2.8 mg     3.1 %
Vitamin, D     50 IU     8.3 %
Vitamin, B6     0.1 mg     5.9 %
Vitamin, E     0.8 mg     5.3 %
Panto, Acid     0.8 mg     16 %
Choline     46 mg     8.3 %
Thiamin     0.1 mg     9.3 %

Minerals

Calcium     210 mcg     21 %
Phosphorus     180 mg     26 %
Magnesium     33 mg     7.8 %
Copper     0.1 mcg     8.9 %
Fluoride     5.1 mcg     130 %
Zinc     0.8 mg     7.6 %
Cholesterol     57 mg     0.3 %
Sodium     420 mg     28 %
Selenium     10 mcg     19 %
Manganese     0.3 mg     4.2 %
Potassium     340 mg     7.2 %
Iron     1.5 mg     19 %