Email to Judith K      

Recipe Categories: JudyinCT's HOME PAGEBEVERAGES BREADSMUFFINSandBISCUITS BRUNCH CAKESPIESandDESSERTS COOKIESandBARS FISHandSEAFOOD GELATINandFRUITSALADS MAINDISHES PASTA POULTRY SALADandDRESSING SCONES SOUPSandSTEWS VEGGIESandSIDES

Low Calorie Pumpkin Pie




Source of Recipe


Light and Tasty


List of Ingredients







1 egg
2 egg whites
15 ounces pumpkin, canned
3/4 cup Splenda -- or other sugar substitute equivalent to 3/4 cup of sugar
1/2 cup reduced fat Bisquick
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
12 ounces fat-free evaporated milk
1 cup Cool Whip Lite

Recipe



In a large mixing bowl, combine the egg, egg whites, pumpkin, sugar substitute, biscuit mix, vanilla and spices until smooth. Gradually stir in evaporated milk.

Pour into a 9-in. pie plate coated with nonstick cooking spray. Bake at 350º for 40 - 45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Dollop with whipped topping before serving. Refrigerate leftovers.

With the Cool Whip:
Per Serving: 115 Calories; 2g Fat (18.3% calories from fat); 6g Protein; 17g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 173mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Without the Cool Whip:
Per Serving: 95 Calories; 1g Fat (12.1% calories from fat); 6g Protein; 15g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 167mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 0 Fat.