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Low fat, high fiber, tastes just like the 'real thing' but minus the calories from the crust.
Ingredients:
1 -12 ounce can fat free evaporated skim milk
1 - 15 ounce can pumpkin, or 2 cups frozen and thawed pumpkin puree
1/2 cup egg substitute
3/4 cup granulated sugar substitute
1/2 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground mace (optional)
Procedure:
Preheat oven to 425 F and spray a 9 inch pie pan with nonstick baking spray. Combine sugar substitute and spices and
mix well. In a medium bowl, beat egg substitute, stir in pumpkin and sugar and spice mixture, blending well. Gradually
stir in the evaporated milk, stirring as you add. Pour into prepared pie pan and bake for 15 minutes and then reduce
oven heat to 350 F and continue to bake for another 45 to 50 minutes, or until a knife inserted into the center comes out
clean. Cool for 2 hours before serving.
Serving Size: 1 slice, 1/8th of pie, contains approximately
52 calories, 5 g protein, <1 g fat (0 saturated), 9 g carbohydrate, 80 mg sodium, 2 mg cholesterol
1 slice 1/6th of pie contains approximately
77 calories, 6.7 g protein, .5 g fat ( .1 g saturated), 12 g carbohydrate, 107 mg sodium, 2.5 mg cholesterol
8 servings
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