Low-cal Pumpkin Cheese Pie

Description
Source: Diabetic Dessert Cookbook

Ingredients

 * 1 unbaked pie shell
 * 8 oz cream cheese softened
 * 2 tbsp granulated sugar replacement
 * 1 tsp vanilla extract
 * 1 egg
 * 1½ cup unsweetened pumpkin purée
 * 1 cup evaporated skim milk
 * 2 eggs
 * 2 tbsp granulated sugar replacement
 * 1 tsp cinnamon
 * ¼ tsp ea ground nutmeg and ginger

Directions

 * 1) Combine the softened cream cheese, 2 tsp replacement (I use granulated fructose) vanilla and 1 egg in a bowl.
 * 2) Stir well.
 * 3) Spread into bottom of the pie shell.
 * 4) Combine the pumpkin,milk and remaining ingredients in a mixing bowl or work bowl of processor.
 * 5) Beat or process until well blended.
 * 6) Careful pour mixture over prepared shell.
 * 7) Bake in a 350°F oven for 65 – 70 minute or until a tester comes out clean.

Nutritional information
Calories per ⅛ 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 + ½ fruit