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Sugar Free Pumpkin Pie

Sugar-Free Pumpkin Pie

Be sure to understand the impact of sugar substitutes and sugar on the weight loss surgery body. For more WLS friendly recipes get the LAWLS Cookbook.

Ingredients:
1 16-ounce can solid-packed pumpkin or 2 cups cooked pumpkin
1/3 cup spoonable brown sugar substitute
2 1/2 tablespoons granulated sugar
1/2 cup liquid egg substitute
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
12 ounces evaporated skim milk
1 9-inch unbaked pastry shell, prechilled

Directions
1. Preheat oven to 425°F.

2. In a large bowl, whisk together pumpkin puree, brown sugar substitute, granulated sugar, egg substitute, cinnamon, ginger, and nutmeg. Gradually add evaporated skim milk, whisking thoroughly.

3. Pour pumpkin mixture into pie shell. Bake for 15 minutes. Reduce oven heat to 350°F (180°C) and continue to bake for another 40 to 50 minutes, until a knife inserted in the center comes out clean.

4. Let cool before serving. Garnish with baked pastry leaves, if desired.

Nutrition: Serves 12. Per serving: 145 calories (32% calories from fat), 6 g protein, 5 g total fat (0.5 g saturated fat), 20 g carbohydrate, 2 g dietary fiber, 1 mg cholesterol, 85 mg sodium

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