Yield: 8 servings
Measure | Ingredient |
---|---|
1 \N | Recipe unbaked pie shell |
\N \N | (recipe follows) |
8 ounces | Cream cheese softened |
2 tablespoons | Granulated sugar replacement |
1 teaspoon | Vanilla extract |
1 \N | Egg |
1½ cup | Unsweetened pumpkin puree |
1 cup | Evaporated skim milk |
2 \N | Eggs |
2 tablespoons | Granulated suagr replacement |
1 teaspoon | Cinnamon |
¼ teaspoon | Ea ground nutmeg & ginger |
Combine the softened cream cheese,2 T replacement(I use granulated fructose) vanilla and 1 egg in a bowl.
stir well.Spread into bottom of the pie shell.
Combine the pumpkin,milk and remaining ingredients in a mixing bowl or workbowl of processor. Beat or process until well blended. Careful pour mixture over prepared shell. Bake in a 350^ oven for 65-70 minute or until a tester comes out clean.
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 source Diabetic Dessert Cookbook Reposted 4 you and yours via Nancy O'Brion and her Meal-Master