Crustless Pumpkin Pie
(makes 8 servings)
|butter-flavored cooking spray|
|2||cups (400g) unsweetened canned pumpkin|
|1 1/2||cups (360 ml) skim milk|
|1/2||cup (285 g) one-to-one sugar substitute|
|1/2||cup (95 g) low-fat biscuit mix|
|2 1/2||tablespoons (37.5 g) margarine|
|2 1/2||teaspoons (7.5 ml) pumpkin pie spice|
|2||teaspoons (10 ml) vanilla extract|
|1/4||cup (120 ml) liquid egg substitute|
|fat-free sugar-free frozen whipped topping, thawed|
- Preheat oven to 350°F (180°C) Gas Mark 4. Coat a 9-inch (22.5 cm) baking dish, pie plate or quiche dish with cooking spray and set aside.
- In a large bowl, combine all ingredients except the whipped topping. Using an electric mixer or whisk, mix for about 1 minute. Pour into prepared baking dish, Bake for about 50 minutes until puffed and set. Cool and refrigerate until ready to serve.
- Cut into wedges and serve, topping each piece with a dollop of the whipped topping.
|Per serving:||122 calories (27% calories from fat), 4 g protein, 4 g total fat (0.8 g saturated fat), 21 g carbohydrates, 3 g dietary fiber, 1 mg cholesterol, 171 mg sodium|
|Diabetic exchanges:||1 1/2 carbohydrate (bread/starch), 1/2 fat|