Orange-colored fruits and vegetables, including pumpkin, are an excellent source of beta carotene. In our bodies, beta carotene is either converted to vitamin A or into an antioxidant. Vitamin A helps support a healthy immune system and healthy vision. As an antioxidant, it will neutralize damaging free radicals.
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No need to feel too guilty about eating this pumpkin pie this Thanksgiving!
1 (15-ounce) can solid pack pumpkin
1 (14-ounce) can fat-free sweetened condensed milk
½ cup egg substitute
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 (9-inch) unbaked pastry shell
- In a large mixing bowl, combine the first seven ingredients; beat just until smooth. Pour into pastry shell.
- Bake at 425 degrees F for 15 minutes.
- Reduce heat to 350 degrees F and bake 25-30 minutes longer or until knife inserted near the center comes out clean. Cool on a wire rack.
- Store in the refrigerator.
Makes 8 servings
Total fat: 7 g
Saturated fat: 3 g
Cholesterol: 10 mg
Sodium: 360 mg
Carbohydrate: 46 g
Fiber: 2 g
Protein: 7 g