SOUR CREAM PUMPKIN PIE

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Sour cream pumpkin pie image

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.

Provided by sherry monfils

Categories     Fruit Desserts

Time 55m

Number Of Ingredients 9

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

Steps:

  • 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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