2005 Low-Calorie Pumpkin Pie

By boandozzy

1 piece with 2 tablespoons topping equals 124 calories, 2 g fat (1 g saturated fat), 28 mg cholesterol, 160 mg sodium, 19 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchange: 1-1/2 starch. Originally published as Low-Calorie Pumpkin Pie in Light & Tasty October/November 2004, p50

Ingredients

• 1 egg
• 2 egg whites
• 1 can (15 ounces) solid-pack pumpkin
• Sugar substitute equivalent to 3/4 cup sugar
• 1/2 cup reduced fat biscuit mix
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 can (12 ounces) fat-free evaporated milk
• 1 cup reduced-fat whipped topping

Details

Servings 8
Preparation time 10mins
Cooking time 45mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large 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 cooking spray. Bake at 350° for 35-40 minutes or until knife inserted near the center comes out clean. Cool on a wire rack. Dollop with whipped topping before serving. Refrigerate leftovers.
Yield: 8 servings.