Pumpkin Pie Filling 2
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
Calories 196
Calories from Fat 49
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
Complements of LowSodiumCooking.com
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