Title: LOW CAL PUMPKIN CHEESE PIE
Categories: Diabetic, Desserts, Pies
Yield: 8 servings
1 Recipe unbaked pie shell
(recipe follows)
8 oz Cream cheese softened
2 tb Granulated sugar replacement
1 ts Vanilla extract
1 Egg
1-1/2 c Unsweetened pumpkin puree
1 c Evaporated skim milk
2 Eggs
2 tb Granulated suagr replacement
1 ts Cinnamon
1/4 ts Ea ground nutmeg & ginger
Combine the softened cream cheese, 2 T replacement (I use
granulated fructose) vanilla and 1 egg in a bowl. stir well.Spread
into bottom of the pie shell.
Combine the pumpkin,milk and remaining ingredients in
a mixing bowl or workbowl of processor. Beat or
process until well blended. Careful pour mixture over
prepared shell. Bake in a 350 oven for 65-70 minute
or until a tester comes out clean.
Calories per 1/8 pie: 173 for the filling 120 for shell total, 293
diabetic exchanges: for the shell 1 bread 1 fat
for the filling: 1 high-fat meat, 1 fat, 1/2 fruit
source Diabetic Dessert Cookbook
Reposted 4 you and yours via Nancy O'Brion and her Meal-Master
