Sugarless Pumpkin Pie II

4.4
(62)

A good pie for the diabetic and doesn't have an aftertaste.

8
8
8
8
Servings:
8
Yield:
1 pie

Ingredients

  • 1 (9 inch) pie shell

  • 1 egg

  • 6 packets granulated artificial sweetener

  • 1 teaspoon pumpkin pie spice

  • 1 cup pumpkin puree

  • 1 cup evaporated milk

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a medium bowl whisk together egg, sugar substitute, and pumpkin pie spice until well blended. Add pumpkin and milk to egg mixture, and stir until smooth. Pour mixture into pie shell.

  3. Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.

Nutrition Facts (per serving)

146 Calories
8g Fat
14g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 146
% Daily Value *
Total Fat 8g 11%
Saturated Fat 3g 13%
Cholesterol 32mg 11%
Sodium 219mg 10%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Total Sugars 5g
Protein 5g
Vitamin C 2mg 10%
Calcium 98mg 8%
Iron 1mg 6%
Potassium 186mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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