Directions:
- Combine pumpkin puree, eggs, sugar substitute, salt, pumpkin pie spice, water, and instant milk; mix until smooth and creamy. Pour filling into a unbaked pie shell. Grate nutmeg over filling.
- Bake at 425 degrees F (220 degrees) for 13 to 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue to cook another 40 to 45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.58 Kcal (773 kJ) | ||
| Calories from fat | 98.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.91g | 17% | |
|---|---|---|---|
| Cholesterol | 48.68mg | 16% | |
| Sodium | 236.07mg | 10% | |
| Potassium | 146.73mg | 3% | |
| Total Carbs | 19.09g | 6% | |
| Sugars | 6.77g | 27% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 4.97g | 10% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 1.1mg | 6% | |
| Calcium | 91.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 179.53 Kcal (752 kJ) | ||
| Calories from fat | 95.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.61g | 17% | |
|---|---|---|---|
| Cholesterol | 47.35mg | 16% | |
| Sodium | 229.62mg | 10% | |
| Potassium | 142.72mg | 3% | |
| Total Carbs | 18.57g | 6% | |
| Sugars | 6.58g | 27% | |
| Dietary Fiber | 1.11g | 5% | |
| Protein | 4.83g | 10% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 1mg | 6% | |
| Calcium | 88.7mg | 9% | |
* 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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