Submit Your Recipe
Weekly Meal Planner
Nutrition Facts
| Serving Size | 1/8th pie slice |
| Amount Per Serving | |
| Calories | 146 |
% Daily Value | |
| Total Fat 5.5g | 34% |
| Saturated Fat 2.5g | 15% |
| Trans Fat | 0.0% |
| Cholesterol 5mg | |
| Sodium 138mg | |
| Total Carbohydrate 19.0g | 52% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.0g | 5% |
| Protein 4.5g | 12% |
| Vitamin A | 9632.0% |
| Vitamin C | 3.6% |
| Calcium | 134% |
| Iron | 1.0% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
|---|---|---|---|---|
5 min. |
60 min. |
65 min. |
8 |
146 |
Pumpkin Pie Diabetic
Ingredients:
15 ounce can pumpkin
2 teaspoons pumpkin pie spice
12 ounces evaporated skim milk
1/3 cup egg whites or nonfat egg substitute
1/2 cup Splenda
1 Pillsbury ready crust
Preheat oven to 350 degrees. Place pumpkin, spices, milk, egg and splenda in a medium-sized mixing bowl and mix well.
Place crust in the bottom of a 9 inch glass pie pan and trim excess off edges.
Pour pie filling into crust. Bake until firm in center, about 50-60 minutes. Allow to cool. Cut in 8 and serve each piece on a plate. Refrigerate leftovers.
2 teaspoons pumpkin pie spice
12 ounces evaporated skim milk
1/3 cup egg whites or nonfat egg substitute
1/2 cup Splenda
1 Pillsbury ready crust
Preheat oven to 350 degrees. Place pumpkin, spices, milk, egg and splenda in a medium-sized mixing bowl and mix well.
Place crust in the bottom of a 9 inch glass pie pan and trim excess off edges.
Pour pie filling into crust. Bake until firm in center, about 50-60 minutes. Allow to cool. Cut in 8 and serve each piece on a plate. Refrigerate leftovers.
Instructions:
15 ounce can pumpkin
2 teaspoons pumpkin pie spice
12 ounces evaporated skim milk
1/3 cup egg whites or nonfat egg substitute
1/2 cup Splenda
1 Pillsbury ready crust
Preheat oven to 350 degrees. Place pumpkin, spices, milk, egg and splenda in a medium-sized mixing bowl and mix well.
Place crust in the bottom of a 9 inch glass pie pan and trim excess off edges.
Pour pie filling into crust. Bake until firm in center, about 50-60 minutes. Allow to cool. Cut in 8 and serve each piece on a plate. Refrigerate leftovers.