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Low-cal Pumpkin Cheese Pie

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Description Edit

Source: Diabetic Dessert Cookbook

Ingredients Edit

Directions Edit

  1. Combine the softened cream cheese, 2 tsp replacement (I use granulated fructose) vanilla and 1 egg in a bowl.
  2. Stir well.
  3. Spread into bottom of the pie shell.
  4. Combine the pumpkin,milk and remaining ingredients in a mixing bowl or work bowl of processor.
  5. Beat or process until well blended.
  6. Careful pour mixture over prepared shell.
  7. Bake in a 350°F oven for 65 – 70 minute or until a tester comes out clean.

Nutritional information Edit

Calories per ⅛ 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 + ½ fruit

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