Crustless Pumpkin Pie
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(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 |
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