Low-Calorie Pumpkin Pie
Total TimePrep: 10 min. Bake: 35 min. + cooling
Delicious! Bake longer, like 55 minutes or so, if using a glass pie plate. I baked for 45 min, wish I had baked another 10 minutes to get a bit more "crusty" edges. Fabulous flavor- I used 2 tsp Mccormick's Pumpkin Pie spice.
This was very good. You don't miss the crust since a small crust does form (from the bisquick, I guess). Tastes like the traditional pumpkin pie that I'm used to. A keeper!
I have made this several times and with no crust it works for people who are watching calories.
This is a great recipe. I have made this for several years. It can be done with all egg whites or 1/2 cup of egg beaters. The best sugar substitute is the granulated Splenda that is made for baking--not the little packets. It is sold in the baking isle.
I made this low calorie pumpkin pie for me and my husband so many times and it takes all the guilt away and tastes just as great as the traditional pumpkin pie.
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Very good recipe and low calorie. Can't tell it is a low calorie pie. This will be my pumpkin pie recipe to use for all occasions.
Re: Low-cal Pumpkin pie; Very good recipe. I made this pie and a traditional pumpkin pie for Thanksgiving and this low-cal pie got eaten first. bjkist
this is wonderful, tastes great and is quite healthful for my friends that are on special diets.
What kind of sugar substitute should I use? Equal or Splenda or Sweet-n-Low? Thanks for the reviews, I'm looking forward to trying this.