Nevella Recipes

Harvest Pumpkin Pie

Serving Size: 8
Preparation Time:

• 1 1/3 cups All Purpose Flour
• 1/4 teaspoon Salt
• 1/2 cup Butter Lite Unsalted -- Chilled And Dice
• 1/4 cup Water -- Ice Cold
• 8 ounce Cream Cheese -- Softened Low Fat
• 2 cups Pumpkin -- Canned
• 1 cup Nevella^® Granular No Calorie Sweetener
• 1/4 cup Salt
• 1 ea Egg
• 2 ea Egg Yolk
• 1 cup Cream -- Lite Whipping
• 1/4 stick Butter Lite Unsalted
• 1 teaspoon Vanilla
• 1/2 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Ginger

Crust:

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine flour and salt
3. Cut in butter mixture until it resembles coarse crumbs.
4. Stir in water, a tablespoon at a time, until mixture forms a ball.
5. Wrap in plastic and refrigerate for 4 hours or overnight.
6. Roll dough out to fit a 9-inch pie plate.
7. Place dough in a pie plate and press the dough evenly into the bottom and sides of the pie plate.
8. Pinch and crimp the edges together to make a pattern.

Filling:

1. In a large mixing bowl beat the cream cheese with a hand mixer.
2. Add the pumpkin and beat until combined.
3. Add the Nevella^®no calorie sweetener and salt, beat until combined.
4. Add the eggs mixed with the yolks, half-and-half and melted butter, beat until combined.
5. Add the vanilla, cinnamon, and ginger, mix until incorporated.
6. Pour the filling into the pie crust and bake for 50 minutes, or until the center is set.
7. Place the pie on a wire rack and cool to room temperature.

Per Serving: 233 Cal (44% from Fat, 12% from Protein, 44% from Carb); 8 g Protein; 12 g Tot Fat; 7 g Sat Fat; 4 g Mono Fat; 27 g Carb; 2 g Fiber; 2 g Sugar; 74 mg Calcium; 3 mg Iron; 3717 mg Sodium; 110 mg Cholesterol

NOTES: 1-9 inch pre-made pie crust or refrigerated pie dough may be substituted. During the baking process it may be necessary to fit a piece of aluminum foil to cover the edges of the pie crust in order to prevent the crust from burning. Variations and/or substitutions are not guaranteed to produce the same delicious results.