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Pumpkin Tapioca Pie- Lower Sugar Version Recipe

Pumpkin Tapioca Pie- Lower Sugar Version Recipe

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Pumpkin Tapioca Pie- Lower Sugar Version

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Ingredients:

Serving

3 tbsp dry tapioca
1/2 cup splenda brown sugar blend
2 tsp pumpkin pie spice
2 1/4 cups almond milk , unsweetened vanilla flavor (or use 2-1/4 cup low fat milk and 1 tbsp vanilla)
2 eggs
1/4 tsp salt
1 1/2 cups unsweetened pumpkin puree
1 unsweetened pie crust
sugar-free whipped cream

Directions:

Mix all ingredients (except pie crust and whipped cream) in pan and let stand 5 minute. Next stir ingredients well to blend together. Turn fire on low and gently stir for 1 minute, then turn heat up to medium and continue to stir until mix comes to full boil and continue stirring 5 minutes. Remove from heat and allow to cool 10-20 minutes.
Poor into unsweetened, pre-cooked pie crust, and refrigerate until pie filling is firm, 2-4 hours. Top with low fat, sugar-free whipped cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	548.74 Kcal (2297 kJ)
Calories from fat	281.93 Kcal
		% Daily Value*
Total Fat	31.33g	48%
Cholesterol	53.56mg	18%
Sodium	258.55mg	11%
Potassium	346.72mg	7%
Total Carbs	62.99g	21%
Sugars	42.72g	171%
Dietary Fiber	4.84g	19%
Protein	8.87g	18%
Vitamin C	0.5mg	1%
Iron	2.6mg	14%
Calcium	175.1mg	18%

Amount Per 100 g
Calories	332.76 Kcal (1393 kJ)
Calories from fat	170.96 Kcal
		% Daily Value*
Total Fat	19g	48%
Cholesterol	32.48mg	18%
Sodium	156.79mg	11%
Potassium	210.25mg	7%
Total Carbs	38.2g	21%
Sugars	25.91g	171%
Dietary Fiber	2.93g	19%
Protein	5.38g	18%
Vitamin C	0.3mg	1%
Iron	1.6mg	14%
Calcium	106.2mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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