Low-cal Pumpkin Cheese Pie

Description

Source: Diabetic Dessert Cookbook

Ingredients

• 1 unbaked pie shell
• 8 oz cream cheese softened
• 2 tbsp granulated sugar replacement
• 1 tsp vanilla extract
• 1 egg
• 1½ cup unsweetened pumpkin purée
• 1 cup evaporated skim milk
• 2 eggs
• 2 tbsp granulated sugar replacement
• 1 tsp cinnamon
• ¼ tsp ea ground nutmeg and ginger

Procedures

1. Combine the softened cream cheese, 2 tsp replacement (I use granulated fructose) vanilla and 1 egg in a bowl.
2. Stir well.
3. Spread into bottom of the pie shell.
4. Combine the pumpkin,milk and remaining ingredients in a mixing bowl or work bowl of processor.
5. Beat or process until well blended.
6. Careful pour mixture over prepared shell.
7. Bake in a 350°F oven for 65 – 70 minute or until a tester comes out clean.

Nutritional information

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