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Pumpkin Custard Pie

Not exactly Grandma’s pumpkin pie! A fat-free crust and a low-fat filling make this a guilt-free indulgence.


  • 1 cup Grape Nuts cereal
  • 1/4 cup apple juice concentrate
  • 1-1/2 cups lowfat soymilk
  • 4 tablespoons cornstarch
  • 1-1/2 cups cooked pumpkin
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves


Adults: Preheat the oven to 350 degrees.
Kids: Mix the Grape Nuts and apple juice concentrate.
Together: Pat into a 9″ pie pan.
Adults: Bake for 10 minutes, then let cool while you make the filling.
Adults: Preheat the oven to 375 degrees.
Kids: Combine the soymilk and cornstarch in a large bowl, whisking thoroughly until smooth. Blend in the pumpkin, sugar and spices.
Adults: Pour into the prepared pie shell and bake for 45 minutes, or until firm. Let cool before cutting.
Adults: Nutrition Information Servings per Recipe: 6 Amount per Serving 1 Slice Calories: 203 Total Fat: 0.6g Cholesterol: 0mg Sodium: 347mg Total Carbohydrates: 47g Protein: 3.6g

About this Recipe
  • Serves: 6
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
Submitted By
Meatless Monday Organization
Chef Solus Approved!
This recipe was reviewed by our dietitians and has received our Chef Solus Two Thumbs Up Approval!
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