CRUSTLESS SUGAR-FREE PUMPKIN PIE DIABETIC

Crustless Sugar-Free Pumpkin Pie Diabetic image

Provided by Marg CaymanDesigns

Categories Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

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1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated skim milk
1/2 cup egg substitute (equivalent to 2 eggs)
2 egg whites
3/4 cup artificial sweetener (equivalent to 3/4 cup sugars)
1 teaspoon cinnamon, ground
1/4 teaspoon allspice, ground
1/4 teaspoon ginger, ground
1/8 teaspoon salt
1/2 cup reduced-fat graham cracker crumbs
light whipped topping (optional)
cinnamon (optional)

Steps:

In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sweetener, beat until smooth.
Add the spices and salt, beat until well mixed.
Stir in graham cracker crumbs.
Pour into a 9-in. pie plate that has been coated with nonstick cooking spray.
Bake at 325°F for 50-55 minutes or until a knife inserted near the center comes out clean.
Cool.
If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon.
Store in the refrigerator.
Sweet 'N Low or Sweet One are recommended for baking.

Nutrition Facts : Calories 65.6, Fat 0.7, SaturatedFat 0.2, Cholesterol 1.9, Sodium 127.4, Carbohydrate 8.8, Fiber 0.4, Sugar 5.7, Protein 6.5