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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Amazing Mock Pumpkin Pie

Source: Regina Rutherford

A great looking crumb top pie.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	206.8

Total Carbs	19.2 g

Dietary Fiber	3.7 g

Sugars	1.6 g

Total Fat	13.7 g

Saturated Fat	7.6 g

Unsaturated Fat	1.0 g

Potassium	649.7 mg

Protein	4.8 g

Sodium	9.8 mg

Dietary Exchanges 13.7 Fat, 0.5 Vegetables, 0.0 Fruits, 0.9 Other Carbs, 0.7 Starch, 0.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

PIE 0.5
0 1/2 tsp pumpkin pie spice 1.25
1 1/4 cup SPLENDA® No Calorie Sweetener, granulated 2.0
2 tbsp white all purpose flour 1.25
1 1/4 tsp ground cinnamon 1.5
1 1/2 tbsp cream of tartar 2.0
2 tbsp fresh lemon juice 0.25
0 1/4 tsp ground nutmeg 5.0
5 cup sliced zucchini 1.0
1 each frozen 9" pie crust

CRUMB TOPPING 0.5
0 1/2 cup unsalted butter 0.75
0 3/4 cup soy flour 0.75
0 3/4 cup old fashioned rolled oats 0.5
0 1/2 cup brown sugar substitute, granulated 0.75
0 3/4 tbsp ground cinnamon 0.5
0 1/2 tsp pumpkin pie spice

Directions

Preheat oven to 375 degrees F.
While oven is heating, boil the sliced and seeded zucchini in water until tender.
Drain and cover with cold water and let stand for 5 min. then drain again.
Add zucchini, white sugar substitute, flour, cinnamon, cream of tartar, lemon juice, nutmeg and pumpkin pie spice together and mix well.
Pour into pie shell.
In a small mixing bowl, prepare the crumb topping by mixing the butter, flour, oats, brown sugar substitute, cinnamon and pumpkin pie spice together until crumbly.
Crumble on top of pie.
Bake for 40-50 minutes until brown.