Directions:
- Heat oven to 375 degrees. Allow pie crust to thaw at room temperature for 15 minutes.
- Combine eggs, pumpkin, evaporated milk, Splenda, and pumpkin pie spice in a large mixing bowl using an electric mixer on medium speed for approximately 1 minute.
- Pour this pumpkin mixture into the thawed pie shell. Bake pie on center oven rack for 35-40 minutes or until a knife inserted in the center comes out clean.
- Cool the pumpkin pie before cutting into 8 servings.
- Cooking time does not include time to cool.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.67 Kcal (735 kJ) | ||
| Calories from fat | 93.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.4g | 16% | |
|---|---|---|---|
| Cholesterol | 70.78mg | 24% | |
| Sodium | 146.39mg | 6% | |
| Potassium | 78.46mg | 2% | |
| Total Carbs | 16.79g | 6% | |
| Sugars | 0.22g | 1% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 4.47g | 9% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.1mg | 6% | |
| Calcium | 54.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 302.42 Kcal (1266 kJ) | ||
| Calories from fat | 161.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.9g | 16% | |
|---|---|---|---|
| Cholesterol | 121.85mg | 24% | |
| Sodium | 252.03mg | 6% | |
| Potassium | 135.07mg | 2% | |
| Total Carbs | 28.9g | 6% | |
| Sugars | 0.38g | 1% | |
| Dietary Fiber | 0.74g | 2% | |
| Protein | 7.69g | 9% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 1.8mg | 6% | |
| Calcium | 94.2mg | 5% | |
* 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.
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