"I've brought this crustless pie to the office, and no one knows it's sugar-free," writes Diane Jessen of Roeland Park, Kansas. "Even the fellow who says he doesn't eat anything healthy likes its traditional pumpkin flavor."
SERVINGS 8 CATEGORY Low Fat METHOD Baked PREP 10 min. COOK 35 min. TOTAL 45 min.
DIRECTIONS
In a large mixing 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 nonstick 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. Editor's Note: This recipe was tested with Splenda Sugar Blend for Baking.
NUTRITIONAL INFO
Nutritional Analysis: One 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, 6 g protein. Diabetic Exchanges:
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
