Low Calorie Pumpkin Pie

Keeping with the fall theme, Fall’s favorite pie. A low calorie and low carb version. From Taste of Home.

* 8 Servings
* Prep: 10 min. Bake: 35 min. + cooling

Ingredients
* 1 egg
* 2 egg whites
* 1 can (15 ounces) solid-pack pumpkin
* Sugar substitute equivalent to 3/4 cup sugar

* 1/2 cup reduced-fat biscuit/baking mix
* 1 teaspoon vanilla extract
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 1 can (12 ounces) fat-free evaporated milk
* 1 cup reduced-fat whipped topping 

 

Directions

* In a large bowl, combine the egg, egg whites, pumpkin, sugar substitute, biscuit mix, vanilla and spices until smooth. Gradually stir in evaporated milk.
* Pour into a 9-in. pie plate coated with cooking spray. Bake at 350° for 35-40 minutes or until knife inserted near the center comes out clean. Cool on a wire rack. Dollop with whipped topping before serving. Refrigerate leftovers. Yield: 8 servings.

Editor’s Note: This recipe was tested with Splenda no-calorie sweetener.

Nutrition Facts: 1 piece with 2 tablespoons topping equals 124 calories, 2 g fat (1 g saturated fat), 28 mg cholesterol, 160 mg sodium, 19 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchange: 1-1/2 starch.

Low-Calorie Pumpkin Pie published in Light & Tasty October/November 2004, p50