Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pumpkin | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 egg whites
- 16 oz canned pumpkin
- 12 oz lowfat evaporated milk
- 3/4 c equal brown sugar substitute
- 1 tsp pumpkin pie spice
- 1 tsp vanilla
- 1/4 tsp finely shredded orange peel
- 4 oz cool whip lite
- 1/4 c equal brown sugar substitute
- 2 tbsp flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp butter
- 1/2 c peacans, coursely chopped
- =
Directions
In a medium mixing bowl, beat egg whites lightly with rotary beater or whisk. Stir in pumpkin, milk, 3/4 cup brown sugar substitute, pumpkin pie spice, vanilla, and 1/4 teaspoon orange peel. Fold in container of Cool Whip. Pour pumpkin mixture into 12 (6 oz.) custard cups or one 2-quart square baking dish. Bake at 350F until sides just start to set, allowing 20 minutes for cups and 45 minutes for dish. Meanwhile, for topping, in a small mixing bowl combine 1/4 cup brown sugar substitute, flour, cinnamon, and nutmeg. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Set aside. Sprinkle custards with topping. Bake 10-15 minutes more or until knife inserted near center comes out clean. Serve warm.