Sugar Free Pumpkin Pie

1 large egg

2 large egg whites

1 can solid pack pumpkin 15 oz.

Splenda to equal 3/4 cup sugar

1/2 cup low fat Bisquick

1 teaspoon vanilla flavoring/extract

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 (12 oz.) can fat free evaporated milk

1 cup reduced-fat whipped topping

1. In a large bowl mix everything until smooth, except evaporated milk and whipped topping. Gradually stir in evaporated milk.

2. Pour into 9 inch pie plate which is coated with cooking spray. Bake at 350Β° for 35-40 minutes or until knife inserted in middle comes out clean. Cool on a wire rack. Dollop with whipped cream before serving. Refrigerate leftovers.

Nutritional Info

Cut into 6 pieces.

Calories 124, 2 grams fat, (1 saturated), 28 mg. Cholesterol, 160 mg sodium, 19 grams carbohydrates (0 grams sugar, 3 grams fiber), 6 grams protein and 1 1/2 diabetic starch exchange

Enjoy! πŸπŸƒπŸ‚πŸƒπŸŽƒπŸƒ

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8 thoughts on “Sugar Free Pumpkin Pie

  1. That pie looks great Brenda! Thanks for sharing. I calculates to 6 points on FreeStyle. Pretty good for that large of a piece. I will definitely make this and make it at Thanksgiving…

    Carla (Auntgranny)

  2. Without the traditional crust, does it come out of the pie tin easy? Ensure it is cold first? Bisquick is a new twist to the recipe. I currently make crustless pumpkin pie but always need to bake in individual serving dishes since haven’t been able to get it to come out looking like a β€œpie” piece when removing from bigger pie plate.

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