Low cal pumpkin cheese pie

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

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