Diabetic Recipes

Crustless Pumpkin Pie

(makes 8 servings)

butter-flavored cooking spray

2	cups (400g) unsweetened canned pumpkin

1 1/2

cups (360 ml) skim milk

1/2	cup (285 g) one-to-one sugar substitute

1/2	cup (95 g) low-fat biscuit mix

2 1/2

tablespoons (37.5 g) margarine

2 1/2

teaspoons (7.5 ml) pumpkin pie spice

2	teaspoons (10 ml) vanilla extract

1/4	cup (120 ml) liquid egg substitute

fat-free sugar-free frozen whipped topping, thawed

Preheat oven to 350°F (180°C) Gas Mark 4. Coat a 9-inch (22.5 cm) baking dish, pie plate or quiche dish with cooking spray and set aside.
In a large bowl, combine all ingredients except the whipped topping. Using an electric mixer or whisk, mix for about 1 minute. Pour into prepared baking dish, Bake for about 50 minutes until puffed and set. Cool and refrigerate until ready to serve.
Cut into wedges and serve, topping each piece with a dollop of the whipped topping.

Per serving:	122 calories (27% calories from fat), 4 g protein, 4 g total fat (0.8 g saturated fat), 21 g carbohydrates, 3 g dietary fiber, 1 mg cholesterol, 171 mg sodium
Diabetic exchanges:	1 1/2 carbohydrate (bread/starch), 1/2 fat

Diabetes is a serious disease requiring professional medical attention. The information and recipes on this site, although as accurate and timely as feasibly possible, should not be considered as medical advice, nor as a substitute for the same. All recipes and menus are provided with the implied understanding that directions for exchange sizes will be strictly adhered to, and that blood glucose levels can be affected by not following individualized dietary guidelines as directed by your physician and/or health-care-team.