Sorry it took me so long....these late night baseball games are killing me!
Equal Pumpkin Pie
pastry for a 9 inch pie shell
1 16oz can of pumpkin
1 12 oz can of evaporated skim milk
3 eggs
5&1/2 teaspoons Equal or 18 packets or 3/4c Equal Spoonful (choose 1 not all 3!)
1/4 teaspoon of salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
Roll pastry on floured surface so circle 1in larger than inverted pie pan. trim and flute edge. Beat pumpkin, evaporated milk, and eggs in medium bowl; beat in remaining ingredients. Pour mixture into pastry shell. Bake in preheated 425 oven for 15 minutes; reduce heat to 350 and bake until knife inserted near center comes out clean...about 40 minutes. Cool on wire rack. Makes 8 servings.
175 cal, 8g protein, 22g carb, 7g fat, 86mg chol, 208mg salt, food exchange 1&1/2 bread and 1 fat.
Taz, I notice that you are doing really well on Atkins!!! If you are striving for ketosis this may knock you out. Also I don't see why you could not make this without the crust and just bake the filling in those cute little individual ramkin dishes (not that I have them...but you may!)
I have not tried this recipe...if you do...let us me know how it turns out!!
Be yummy with some sugar free whipped cream!!!
peach