•2 egg whites
•1 can (15 ounces) solid-pack pumpkin
•Sugar substitute equivalent to 3/4 cup sugar (I personally can't eat sugar substitute, so I am using regular sugar and will just walk more on Thanksgiving ;)
•1/2 cup reduced-fat biscuit/baking mix
•1 teaspoon vanilla extract
•1 teaspoon ground cinnamon
•1/2 teaspoon ground ginger
•1/4 teaspoon ground cloves
•1 can (12 ounces) fat-free evaporated milk
•1 cup reduced-fat whipped topping
•In a large bowl, combine the egg, egg whites, pumpkin, sugar substitute, biscuit mix, vanilla and spices until smooth. Gradually stir in evaporated milk.
• Pour into a 9-in. pie plate coated with cooking spray. Bake at 350° for 35-40 minutes or until knife inserted near the center comes out clean. Cool on a wire rack. Dollop with whipped topping before serving. Refrigerate leftovers. Yield: 8 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Nutritional Facts 1 piece with 2 tablespoons topping equals 124 calories, 2 g fat (1 g saturated fat), 28 mg cholesterol, 160 mg sodium, 19 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchange: 1-1/2 starch.