Ingredients
8
8 servings
- •1 pastry for single-crust pie
- •1 (15 ounce) can pumpkin puree
- •0.5 cup rice milk
- •6 large egg whites
- •0.75 cup packed brown sugar
- •3 tablespoons molasses
- •4 teaspoons canola oil
- •1 tablespoon ground cinnamon
- •0.5 teaspoon ground cloves
- •0.25 teaspoon vanilla extract
- •0.25 teaspoon salt
- •0.25 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 10-inch pie plate with pie crust.
- Combine pumpkin puree, rice milk, egg whites, sugar, molasses, oil, cinnamon, cloves, vanilla extract, salt, and nutmeg in a large mixing bowl. Beat until blended using a hand mixer or whisk. Pour filling into the pie crust.
- Bake in the preheated oven until the middle is set, 50 to 60 minutes.
Nutritional Facts
Per 8 servings
- Calories: 277
- Carbohydrate: 43g
- Fat: 10g
- Fiber: 3g
- Protein: 5g
- Sugar: 26g
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