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Lemon Pumpkin Pie

Natural.Foodie's picture
Ingredients
  Pumpkin puree 1 1⁄2 Cup (24 tbs)
  Egg substitute 3⁄4 Cup (12 tbs)
  Evaporated skim milk 3⁄4 Cup (12 tbs)
  Maple syrup 1⁄3 Cup (5.33 tbs)
  Ground cinnamon 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Grated nutmeg 1⁄4 Teaspoon
  Nonfat vanilla yogurt 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
  Grated lemon rind 2 Teaspoon
Directions

GETTING READY
1) Preheat oven moderate to 350°F.

MAKING
2) Grease a 9-inch pie plate with nonstick spray.
3) In a large bowl add pumpkin, egg substitute, milk, maple syrup, cinnamon, ginger, and nutmeg.
4) Heat thoroughly.
5) Fill into the pie plate.
6) Bake for 55 minutes.
7) Place on a wire rack to cool.
8) In a small bowl add yogurt, lemon juice, and lemon rind. Whisk together.
9) put on top.
10) Chill until served.

SERVING
11) Serve chilled.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Occasion: 
Thanksgiving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin
Interest: 
Party, Healthy
Servings: 
3

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4.2
Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 338 Calories from Fat 65

% Daily Value*

Total Fat 7 g11.4%

Saturated Fat 1.6 g7.8%

Trans Fat 0 g

Cholesterol 16.3 mg5.4%

Sodium 278 mg11.6%

Total Carbohydrates 53 g17.5%

Dietary Fiber 4.6 g18.2%

Sugars 42.1 g

Protein 17 g34.3%

Vitamin A 388.8% Vitamin C 21.4%

Calcium 44.5% Iron 19.9%

*Based on a 2000 Calorie diet

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Lemon Pumpkin Pie Recipe