Pumpkin Custard Pie Directions:
- Preheat your oven to 375°F (190°C).
- Roll out the pre-made pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.
- In a large mixing bowl, combine the pumpkin puree and Swerve Brown Sweetener. Mix until well blended.
- Add the eggs and beat until fully incorporated.
- Stir in the Half-and-Half, Skim Milk, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. Mix until smooth.
- Pour the mixture into the prepared pie crust.
- Place the pie on the center rack of your preheated oven and bake for 45-50 minutes, or until the custard is set and a knife inserted in the center comes out clean.
- Allow the pie to cool completely before slicing and serving.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Great Value Reduced-Fat Pie Crust (8 slices): 3 points per slice × 8 slices = 24 points
- Pumpkin Puree (1 3/4 cups): 0 points
- Swerve Brown Sweetener (3/4 cup): 0 points
- Eggs (2 large): 0 points
- Half-and-Half (1 cup): 4 points
- Skim Milk (1/2 cup): 0 points
- Cinnamon, Ginger, Nutmeg, Cloves, Salt, Vanilla Extract: 0 points
Total Points for the Entire Recipe: 24 + 4 = 28 points
Portions:
- Makes 8 slices
Points per Serving: 28 points / 8 slices = 3.5 points per slice
Nutritional Values (per slice):
Nutrition Facts:
- Calories: 210 kcal
- Fat: 12 g
- Carbohydrates: 22 g
- Protein: 5 g
I await your comments! Enjoy!
