sour cream pumpkin pie
(1 RATING)
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.
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prep time
15 Min
cook time
40 Min
method
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yield
12 serving(s)
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 cup lite sour cream
- 1/2 cup sugar or splenda
- 1/2 cup egg beaters
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
How To Make sour cream pumpkin pie
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Step 1Place 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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