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Low cal pumpkin cheese pie

Yield: 8 Servings

Ingredients:

• 1 Recipe unbaked pie shell (recipe follows)
• 8 oz Cream cheese softened
• 2 tb Granulated sugar replacement
• 1 ts Vanilla extract
• 1 Egg
• 1 1/2 c Unsweetened pumpkin puree
• 1 c Evaporated skim milk
• 2 Eggs
• 2 tb Granulated suagr replacement
• 1 ts Cinnamon
• 1/4 ts Ea ground nutmeg & ginger Combine the softened cream cheese
• 2 T replacement(I use granulated

Instructions:

fructose) vanilla and 1 egg in a bowl. stir well.Spread into bottom of the pie shell. Combine the pumpkin milk and remaining ingredients in a mixing bowl or workbowl of processor. Beat or process until well blended. Careful pour mixture over prepared shell. Bake in a 350^ oven for 65-70 minute or until a tester comes out clean. Calories per 1/8 pie: 173 for the filling 120 for shell total 293 diabetic exchanges: for the shell 1 bread 1 fat for the filling: 1 high-fat meat 1 fat 1/2 fruit source Diabetic Dessert Cookbook Reposted 4 you and yours via Nancy O'Brion and her Meal-Master

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