Pumpkin Tapioca Pie Lower Sugar Version Recipes

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PUMPKIN TAPIOCA PIE- LOWER SUGAR VERSION



Pumpkin Tapioca Pie- Lower Sugar Version image

Make and share this Pumpkin Tapioca Pie- Lower Sugar Version recipe from Food.com.

Provided by RNSuze

Categories     Pie

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 tablespoons dry tapioca
1/2 cup Splenda brown sugar blend
2 teaspoons pumpkin pie spice
2 1/4 cups almond milk, unsweetened vanilla flavor (or use 2-1/4 C low fat milk and 1 Tbsp vanilla)
2 eggs
1/4 teaspoon salt
1 1/2 cups unsweetened pumpkin puree
1 unsweetened pie crust
sugar-free whipped cream

Steps:

  • Mix all ingredients (except pie crust and whipped cream) in pan and let stand 5 minute. Next stir ingredients well to blend together. Turn fire on low and gently stir for 1 minute, then turn heat up to medium and continue to stir until mix comes to full boil and continue stirring 5 minutes. Remove from heat and allow to cool 10-20 minutes.
  • Poor into unsweetened, pre-cooked pie crust, and refrigerate until pie filling is firm, 2-4 hours. Top with low fat, sugar-free whipped cream.

Nutrition Facts : Calories 263.4, Fat 11.6, SaturatedFat 3, Cholesterol 62, Sodium 278.8, Carbohydrate 35.7, Fiber 1.4, Sugar 8, Protein 4.3

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