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Pumpkin Pie


  • Author: Jenna
  • Prep Time: 5 to 10 minutes
  • Cook Time: 40
  • Total Time: 52 minute
  • Yield: 8 1x
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Ingredients

1 store-bought pie crust
2 large egg white(s)
1 large egg(s)
1/2 cup(s) dark Sukrin Gold brown sugar
1/4 tsp table salt
2 tsp pumpkin pie spice, or less to taste
1 cup(s) canned pumpkin
1/2 cup(s) fat-free evaporated milk
1/4 cup(s) lite whipped topping

Sugar-Free Caramel Topping (optional)


Instructions

Position rack in the middle of the oven. Preheat oven to 350ºF.

In a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, brown sugar, salt, pumpkin pie spice, canned pumpkin and evaporated milk. Beat pumpkin custard until smooth and pour into a store bought pie shell/crust. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving.


Notes

myWW points: Blue Points: 4; Green Points: 4;  Purple Points: 4

  • Category: Dessert
  • Method: Bake

Nutrition

  • Serving Size: 1/8th of the pie
  • Calories: 141
  • Sugar: 10g
  • Sodium: 157mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Carbohydrates: 19g
  • Fiber: 2g
  • Protein: 4g