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Low-Calorie Pumpkin Pie

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Yield: 8 servings

16 oz Can solid-pack pumpkin; 2 tb Sugar;
13 oz Can evaporated skim milk;* 8 pk Sugar substitute;(16 ts-1/3c
1 Egg; 2 ts Pumpkin pie spice;
2 Egg whites; 2 ts Vanilla;
1/2 c Biscuit mix like Bisquick;

Heat oven to 350 F. Lightly grease or spray 9 inch pie pan with
vegetable pan spray. Place all ingredients in blender, food
processor or mixing bowl. Blend 1 minute or beat 2 minutes with
mixer.

Pour into pie pan and bake for 50 minutes or until center is puffed
up.

1/8 pie - 114 calories, 1 1/2 starch/bread exchange 18.5 grams
carbohydrate, 6.3 grams protein, 1.9 grams fat, 1.4 gm fiber 174.9 mg
sodium, 304.2 mg potassium, 37 mg cholesterol

Source: Am. Diabetes Assoc. Family Cookbook Vol II, 1987 Shared but
not tested by Elizabeth Rodier, Nov 93

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Comments

Low-Calorie Pumpkin Pie<br /> Yield: 8 servings<br /> <br /> 16 oz Can solid-pack pumpkin; 2 tb Sugar;<br /> 13 oz Can evaporated skim milk;* 8 pk Sugar substitute;(16 ts-1/3c<br /> 1 Egg; 2 ts Pumpkin pie spice;<br /> 2 Egg whites; 2 ts Vanilla;<br /> 1/2 c Biscuit mix like Bisquick; <br /> <br /> Heat oven to 350 F. Lightly grease or spray 9 inch pie pan with<br /> vegetable pan spray. Place all ingredients in blender, food<br /> processor or mixing bowl. Blend 1 minute or beat 2 minutes with<br /> mixer.<br /> <br /> Pour into pie pan and bake for 50 minutes or until center is puffed<br /> up.<br /> <br /> 1/8 pie - 114 calories, 1 1/2 starch/bread exchange 18.5 grams<br /> carbohydrate, 6.3 grams protein, 1.9 grams fat, 1.4 gm fiber 174.9 mg<br /> sodium, 304.2 mg potassium, 37 mg cholesterol<br /> <br /> Source: Am. Diabetes Assoc. Family Cookbook Vol II, 1987 Shared but<br /> not tested by Elizabeth Rodier, Nov 93<br /> <br />
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