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Recipes
Yield: Serves 8. Each serving: 1/8th pie slice
Recipes
Pumpkin Pie Diabetic
| Nutrition Information | |
| Calories: | 146 |
| Total Fat: | 5.5g |
| Saturated Fat: | 2.5g |
| Trans Fat: | 0g |
| Cholesterol: | 5mg |
| Sodium: | 138mg |
| Carbohydrates: | 19g |
| Dietary Fiber: | 1g |
| Sugars: | 2g |
| Protein: | 4.5g |
| Vitamin A: | 9632iu (192%) |
| Vitamin C: | 3.6mg (6%) |
| Calcium: | 134mg (13%) |
| Iron: | 1mg (5%) |
Ingredients
Instructions
15 ounce can pumpkin
2 teaspoons pumpkin pie spice
12 ounces evaporated skim milk
1/3 cup egg whites or nonfat egg substitute
1/2 cup Splenda
1 Pillsbury ready crust
Preheat oven to 350 degrees. Place pumpkin, spices, milk, egg and splenda in a medium-sized mixing bowl and mix well.
Place crust in the bottom of a 9 inch glass pie pan and trim excess off edges.
Pour pie filling into crust. Bake until firm in center, about 50-60 minutes. Allow to cool. Cut in 8 and serve each piece on a plate. Refrigerate leftovers.
Total Preparation & Cooking Time: 65 min. (5 Prep, 60 Cook)
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