Low-cal pumpkin cheese pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe unbaked pie shell | |
| (recipe follows) | ||
| 8 | ounces | Cream cheese softened |
| 2 | tablespoons | Granulated sugar replacement |
| 1 | teaspoon | Vanilla extract |
| 1 | Egg | |
| 1½ | cup | Unsweetened pumpkin puree |
| 1 | cup | Evaporated skim milk |
| 2 | Eggs | |
| 2 | tablespoons | Granulated suagr replacement |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Ea ground nutmeg & ginger |
Directions
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 ⅛ 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,½ fruit source Diabetic Dessert Cookbook Reposted 4 you and yours via Nancy O'Brion and her Meal-Master File
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