Sugar Free Maple Pumpkin Pie Recipe

Ingredients

Servings: 10

1 (15-ounce) can pumpkin

1/2 cup egg substitute

1/3 cup granulated brown sugar substitute

3 tbsp sugar-free maple syrup

1¼ tsp pumpkin pie spice

¼ tsp salt

1 (12-ounce) can evaporated skimmed milk

1/2 (15-ounce) package refrigerated pie crust (1 pie crust)

1/2 cup plus 2 tbsp frozen reduced calorie whipped topping, thawed

Granulated brown sugar substitute (optional)

Nutrition Facts

Exchanges/Choices:

1½ Starch

1½ Fat

Calories 174

Carbohydrate 21.9g

Protein 5.6g

Fat 7.1g

Cholesterol 4mg

Fiber 1.8g

Sodium 356mg

Methods

Preheat oven to 425°F / 215°C.
Combine first 6 ingredients in a large bowl. Stir well. Gradually stir in evaporated milk. Mix well. Pour mixture into pie crust.
Bake at 425°F / 215°C for 15 minutes. Reduce heat to 350°F / 175°C and bake 35 to 40 minutes or until set.
Let cool completely on wire rack. Cover pastry with aluminum foil to prevent excessive browning, if necessary.
Top each serving with 1 tablespoon whipped topping. Sprinkle with additional brown sugar substitute, if desired.

Fun Facts / Cooking Tips

With its bright orange color, it is easy to tell that pumpkin is a healthy food. Pumpkin is loaded with vitamin A and antioxidant carotenoids, especially alpha and beta-carotenes. It is a good source of dietary fiber, vitamins C, K, and E, and lots of minerals, such as iron, magnesium and potassium. To make it even better, pumpkin is low in saturated fat, and very low in cholesterol and sodium. A homemade pumpkin pie makes the perfect traditional dessert for holidays like Thanksgiving and Christmas.

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