Pumpkin Pie

We encourage you to control diabetes and reduce weight by reading labels and learning how to improve your results.  This recipe is a bargain (100 calories and only 16 grams of carbohydrate). Wow, it also makes its own crust.  Serves 8. 

1/2 cup egg substitute
3/4 cup Splenda®
1/2 cup  reduced-fat Bisquick® mix
1 ½ cups pumpkin, canned
2 tsp. pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ cloves, and ¼ tsp nutmeg)
1/4 tsp salt
1 can (13 oz.) evaporated skim milk

Mix all ingredients well, using blender, food processor, or mixer for 2 minutes. 
Spray a 9” pie plate (preferably glass) with nonstick cooking spray. Pour in the batter. 
Bake at 350° for 60+ minutes, or until firm. 
Cool completely before cutting.  Serve with fat-free whipped topping or low fat yogurt.

Nutritional Analysis Per Serving (8 serving/recipe):  Calories 103; Carbohydrates 16g; Fat 2g; Protein 6.5g; Sodium 240mg; Dietary Fiber 1.4g.