Sour cream pumpkin pie

Sour Cream Pumpkin Pie

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sherry monfils

By
@smonfils

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
12
Prep:
15 Min
Cook:
40 Min

Ingredients

  • 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

Step-by-Step

  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.

Printable Recipe Card

About Sour cream pumpkin pie

Course/Dish: Pies Fruit Desserts
Other Tag: Healthy
Hashtags: #Cream #sour #pumpkin



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