Diabetic Lo-Cal Pumpkin Pie
Diabetic Lo-Cal Pumpkin Pie is an moderately easy dinner. Made with 1 (16 oz.) can solid packed pumpkin, 1 (13 oz.) can evaporated milk, 1 egg, 2 egg whites and 1/2 c. biscuit mix, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Heat oven to 350Β°.
Lightly spray 9-inch pie pan with vegetable spray.
Place all ingredients in blender or mixing bowl. Blend 1 minute or beat 2 minutes with mixer.
Pour into pie pan; bake for 50 minutes or until center is puffed up.
Cut in 8 pieces to serve.
One serving equals starch/bread exchange, or 1/2 medium fat exchange.
π· Perfect Pairings
Complete your meal with these
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