1/6 Pie:
270 Calories
19g of Protein
12g of Carbs
15g of Fat
Whole Pie:
1620 Calories
115g of Protein
72g of Carbs
193g of Fat
In a food processor (or by hand) add all the ingredients for the pie crust except for the ice water. Once well combined add ice water little by little while mixing in.
Thrown in the fridge for 1+ hours. I recommend doing this in advance as 3-4 hours was perfect.
The filling can all be thrown into a bowl and whisked together.
Roll out the dough and place in a 9in glass pie dish. Pour in pumpkin pie mixture.
Bake at 350 degrees (on the lowest rack in the oven) for 15-20 min uncovered. Cover with foil and bake for 20 more min. Check for doneness with a little shake. The center may wiggle just a bit. It will continue to set as it cools on counter for 2-4 hours.
INGREDIENTS:
Pie Crust:
1.25 cups (155g) Fit Flour @fit.flour
8 tbsp (1 stick) butter (cubed)
4 packets of Splenda (optional)
1/4 tsp salt
3 tbsp ice water
Filling:
1 - 15oz can of pumpkin puree
1/2 cup (132g) egg beaters
2 tsp pumpkin spice
1/2 tsp salt
3/4 cup (144g) Swerve Brown
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