Showing You How To Give Up Sodium Without Giving Up Your Life
Pumpkin Pie Filling 2
For details on the ingredients used, including nutritional values, see our ingredients tips page or click on the highlighted ingredient name.
Categories: Dessert
This is the creamiest, best flavored pumpkin pie filling I've ever tried. You can also bake this as a pumpkin custard also, and skip the fat and carbohydrates in the crust. Just pour it into oven proof custard cups or soup bowls that have been sprayed with vegetable oil spray. No custard cups? What about oven proof coffee mugs and serve it right in the mug.
1 3/4 c Pumpkin,Cooked And Pureed
1/2 c Brown Sugar
1/2 c Sugar
2 T Maple Syrup
1/2 c Sour Cream
1/2 c Half & Half
1/2 c Egg Substitute
1 t Cinnamon
1/2 t Ground Ginger
1/8 t Ground Cloves
Preheat oven to 425. Dump all the ingredients into a blender and pulse until thoroughly combined. Pour the mixture into greased custard cups or ovenproof soup bowls, or unbaked pie shell. Bake for 15 minutes at 425, then reduce heat to 350 and bake for 45 minutes, or until set. Allow to cool for 1 hour before serving. Top each portion with whipped cream or Cool Whip, if desired.
Yield: 8 Servings
Sodium Category: LowSodium
Diabetic Exchanges
0 Starch
0 Fruit
0.5 Milk
1 Other Carbohydrates
0 Vegetable
0 Lean Meat
0 Very Lean Meat
1 Fat
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Nutrition Facts
Serving Size 1 Helping Servings Per Recipe 8 Amount Per Serving |
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| Calories | 196 |
| Calories from Fat | 49 |
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| % Daily Values * | |
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Total Fat 5 gr Saturated Fat 3 gr Polyunsaturated Fat 0 gr Monounsaturated Fat 2 gr Cholesterol 12 mg Sodium 48 mg Potassium 264 mg Carbohydrates 35 gr Dietary Fiber 1.7gr Protein 3 gr |
8% 16% 4% 2% 7% 12% 7% |
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Vitamin A Vitamin C Calcium Iron |
28% 4% 7% 9% |
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* Percent Daily Values are based on a 2000 calorie diet |
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