Basic Crustless Pumpkin Pie - 20g Carbs, 2g Fiber
From: www.diabeticlivingonline.com
This low-fat crustless pumpkin pie is a perfect dessert for the
dieters at your holiday meal or people who are watching their carbs.
Servings: 8
1 (15 oz can) pumpkin
1/3 cup sugar or sugar substitute* equivalent to 1/3 cup sugar
2 Tbsp honey
1 1/2 tsp pumpkin pie spice
1/2 cup refrigerated or frozen egg product, thawed, OR
2 eggs, lightly beaten
1 tsp vanilla
3/4 cup evaporated fat-free milk
Preheat oven to 350 F. Lightly grease an 8-inch springform pan.
In a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add
eggs and vanilla. Beat lightly just until combined. Gradually stir
in evaporated milk. Pour into prepared pan and place on a foil-lined
baking sheet.
Bake for 45 to 50 minutes or until center appears set when gently
shaken. Cool for 1 hour on a wire rack. Cover and chill for at least
2 hours or up to 24 hours before serving.
To serve, loosen pie from sides of pan by running a thin metal spatula
around the edge. Remove sides of pan. Cut pie into wedges to serve.
*Sugar Substitutes:
Choose from Splenda granular or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar.
*Sugar Substitutes:
Same as below, except 67 Calories, 13g Carbs
Exchanges: 1 Carb
Carb choices: 1
Servings: 8
Nutrition per Serving:
95 Calories, 1mg Cholesterol, 4g Protein, 59mg Sodium,
20g Carbs, 2g Dietary Fiber
Diabetic Exchanges: 2 Other Carbs
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