Self-Crust Pumpkin Pie

Self-Crust Pumpkin Pie

Self-Crust Pumpkin Pie


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


1. Mix all ingredients except water together
in a large bowl.
2. Gradually stir in water until well mixed.
3. Spray a 9-inch pan with cooking spray.
Pour batter into pan.
4. Bake at 350° for 45-55 minutes
or until knife inserted 1 inch from the center
comes out clean.

Nutrition Information

Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
  • Calories133.2
  • Total Fat0.3 g
  • Saturated Fat0.0 g
  • Polyunsaturated Fat0.0 g
  • Monounsaturated Fat0.0 g
  • Cholesterol0.0 mg
  • Sodium156.5 mg
  • Potassium207.1 mg
  • Total Carbohydrate28.4 g
  • Dietary Fiber2.5 g
  • Sugars14.5 g
  • Protein5.7 g

SmartPoints: 5

All posted nutrition information is approximate and has been calculated using the nutrition calculator on Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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