Recipe: Low-Fat Pumpkin Pie
Looking for a healthier pumpkin pie? Try this version from our experts, loaded with vitamin and and antioxidants.
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
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