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.