Pumpkin Pie With Orange Zest Recipe

Summary

CourseMethod
Dish

Ingredients

 Egg substitute/2 eggs, beaten1⁄2 Cup (8 tbs)
 Granulated fructose2 Tablespoon
 Salt1⁄2 Teaspoon
 Pumpkin pie spice1 Tablespoon
 Canned pumpkin1 3⁄4 Cup (28 tbs) (No Sugar Added, Or Cooked)
 Low fat milk/3/4 cup evaporated milk diluted with 3/4 cup water1 1⁄2 Cup (24 tbs)
 Sliced snipped orange zest1 Tablespoon
 Unbaked 9-inch pie shell1

Nutrition Facts

Serving size: Complete recipe

Calories 1698 Calories from Fat 784

% Daily Value*

Total Fat 90 g137.9%

Saturated Fat 40.6 g203.1%

Trans Fat 0 g

Cholesterol 9.4 mg

Sodium 2326.1 mg96.9%

Total Carbohydrates 184 g61.3%

Dietary Fiber 16.2 g65%

Sugars 53.8 g

Protein 40 g80.6%

Vitamin A 1342.7% Vitamin C 76.7%

Calcium 75.4% Iron 64.3%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 425°.
In a large bowl, combine egg substitute, fructose, salt, and spice.
Add pumpkin and mix.
Stir in the milk.
Taste for sweetness.
If you think it needs a little more fructose, add just a little more.
Mix in the orange zest.
Pour mixture into the pie shell.
Protect the crust with strips of foil until the last 10 minutes.
Bake for 40 minutes or until a knife inserted in center comes out clean.
Remove from oven and cool.
Pie will continue to set while cooling.
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