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Spiced Pumpkin Pie

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  All purpose flour 1 Cup (16 tbs)
  Salt 1⁄8 Teaspoon
  Vegetable oil 3 Tablespoon
  Cold water 3 Tablespoon
  Lemon juice 1 Teaspoon
  Vegetable cooking spray 1
  Canned pumpkin 1 1⁄2 Cup (24 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Evaporated skimmed milk 3⁄4 Cup (12 tbs)
  Frozen egg substitute 1⁄2 Cup (8 tbs), thawed
  Reduced calorie maple syrup 1⁄4 Cup (4 tbs)
  Ground cinnamon 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Vanilla non fat frozen yogurt 2 1⁄2 Cup (40 tbs)

Combine flour and salt in a medium bowl.
Add oil, stirring until crumbly.
Combine cold water and lemon juice.
Sprinkle mixture, 1 tablespoon at a time, over surface of flour mixture.
Toss with a fork until dry ingredients are moistened.
Press dough into a 4-inch circle on plastic wrap.
Cover with another sheet of plastic wrap, and chill 5 minutes.
Roll dough into an 11-inch circle.
Place in freezer 5 minutes or until top sheet of wrap can be easily removed.
Invert dough into a 9-inch pieplate coated with cooking spray, and remove remaining sheet of plastic wrap.
Fold edges under and flute, if desired.
Combine pumpkin and next 7 ingredients in a large bowl; stir well.
Pour mixture into pastry shell.
Bake at 350° for 1 hour or until a knife inserted in center comes out clean.
Cool completely on a wire rack.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2112 Calories from Fat 552

% Daily Value*

Total Fat 63 g96.2%

Saturated Fat 9.2 g46.2%

Trans Fat 0 g

Cholesterol 43.2 mg14.4%

Sodium 1152.8 mg48%

Total Carbohydrates 332 g110.6%

Dietary Fiber 16.1 g64.3%

Sugars 145.3 g

Protein 64 g128.8%

Vitamin A 1163.5% Vitamin C 33.2%

Calcium 79% Iron 76.1%

*Based on a 2000 Calorie diet

Spiced Pumpkin Pie Recipe