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sour cream pumpkin pie

(1 rating)
Recipe by
sherry monfils
worcester, MA

I got this from a Weight Watchers cookbook. It's great for diabetics, ( like my mom,) or people who are watching their weight. Calories: 143 Fat: 5 grams Carbs: 22 grams Sugar: 11 grams.

(1 rating)
yield 12 serving(s)
prep time 15 Min
cook time 40 Min

Ingredients For sour cream pumpkin pie

  • 1
    pkg of pillsbury pie shells, refrigerated. you'll only need 1 pie shell. refrigerate the other one until needed.
  • 1
    15 oz can, pumpkin puree
  • 2/3 c
    lite sour cream
  • 1/2 c
    sugar or splenda
  • 1/2 c
    egg beaters
  • 1 tsp
    cinnamon
  • 1/2 tsp
    ground ginger
  • 1/4 tsp
    ground cloves
  • 1/4 tsp
    ground nutmeg

How To Make sour cream pumpkin pie

  • 1
    Place 1 pie crust shell into a 9" pie pan, freeze for 15 min. Heat oven to 400. In lg bowl, whisk together pumpkin and sour cream until blended. Whisk in remaining igredients until mixed well. Pour into pie shell that was put in the freezer. Bake for 15 min. reduce oven heat to 350 and continue baking for about 40 mins, or until center of pie jiggles slightly. Let cool.

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