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Low-Calorie Pumpkin Pie

 Low-Calorie Pumpkin Pie
"I've brought this crustless pie to the office, and no one knows it's sugar-free," writes Diane Jessen of Bayfield, Colorado. "Even the fellow who says he doesn't eat anything healthy likes its traditional pumpkin flavor."
8 ServingsPrep: 10 min. Bake: 35 min. + cooling

Ingredients

  • 1 egg
  • 2 egg whites
  • 1 can (15 ounces) solid-pack pumpkin
  • Sugar substitute equivalent to 3/4 cup sugar
  • 1/2 cup reduced-fat biscuit/baking mix
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 can (12 ounces) fat-free evaporated milk
  • 1 cup reduced-fat whipped topping

Directions

  • In a large bowl, combine the egg, egg whites, pumpkin, sugar
  • substitute, biscuit mix, vanilla and spices until smooth. Gradually
  • stir in evaporated milk.
  • Pour into a 9-in. pie plate coated with cooking spray. Bake at
  • 350° for 35-40 minutes or until knife inserted near the center
  • comes out clean. Cool on a wire rack. Dollop with whipped topping
  • before serving. Refrigerate leftovers. Yield: 8 servings.
Nutritional Facts: 1 piece with 2 tablespoons topping equals 124 calories, 2 g fat (1 g saturated fat), 28 mg cholesterol, 160 mg sodium, 19 g carbohydrate, 3 g fiber,

2 of 2

Low-Calorie Pumpkin Pie (continued)

Nutritional Facts: 6 g protein. Diabetic Exchange: 1-1/2 starch.