Low Cal Pumpkin Cheese Pie Recipe




Low Cal Pumpkin Cheese Pie Ingredients

1 recipe unbaked pie shell
1 (recipe follows)
8 oz cream cheese softened
2 tbsp granulated sugar replacement
1 tsp vanilla extract
1 egg
1 1/2 cup unsweetened pumpkin puree
1 cup evaporated skim milk
2 eggs
2 tbsp granulated suagr replacement
1 tsp cinnamon
1/4 tsp ea ground nutmeg & ginger

A Recipe for
Low Cal Pumpkin Cheese Pie

 

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.




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This Low Cal Pumpkin Cheese Pie recipe is one of many in our Diabetic Category.






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This Recipe for Low Cal Pumpkin Cheese Pie is one of thousands in the Recipes-to-go Diabetic Cookbook.


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This is a recipe for Low Cal Pumpkin Cheese Pie from the recipe cookbook of Recipes-to-go (Diabetic)


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Low Cal Pumpkin Cheese Pie

I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet."

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Low Cal Pumpkin Cheese Pie Directions

Combine the softened cream cheese,2 T replacement(I use granulated
fructose) vanilla and 1 egg in a bowl.
stir well.Spread into bottom of the pie shell.
Combine the pumpkin,milk and remaining ingredients in a mixing bowl
or workbowl of processor. Beat or process until well blended. Careful
pour mixture over prepared shell. Bake in a 350^ oven for 65-70
minute or until a tester comes out clean.
Calories per 1/8 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,1/2 fruit source Diabetic Dessert Cookbook

Reposted 4 you and yours via Nancy O'Brion and her Meal-Master

Serves: 8

 

 

 

 

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Low Cal Pumpkin Cheese Pie Recipe from the Recipes-To-go.com Diabetic Recipe Cookbook

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