Recipes

Recipe: Sugar-Free Pumpkin Cheese Pie

May 20, 2011

Servings: 8

Ingredients:

  • 1 1/4 cups graham cracker crumbs
  • 1 teaspoon cinnamon
  • 1/3 cup unsalted margarine, melted
  • 1/2 teaspoon nutmeg
  • 8 oz cream cheese, softened
  • 12 packets sugar substitute
  • 1/2 cup pumpkin
  • 1 cup water
  • 17 packets sugar substitute
  • 2 drops red food coloring
  • 2 eggs or 1/2 cup low-cholesterol egg substitute
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla
  • 2 teaspoons lemon juice
  • 2 cups fresh cranberries

Directions:

In a small bowl, combine graham cracker crumbs and margarine. Press into bottom and sides of a 9-inch glass pie plate. In a glass bowl, combine cream cheese, pumpkin, 16 packets sugar substitute, eggs or egg substitute, vanilla, cinnamon and nutmeg. Beat until smooth. Microwave on high for 3 to 5 minutes until hot but not set. Stir frequently. Pour into pie shell. Microwave on high for 5 to 7 minutes or until knife inserted in center comes out clean. Sprinkle one packet of sugar substitute over top.

To make topping, mix remaining ingredients except berries in a 1-quart glass container. Stir well. Cover with plastic wrap and microwave on high for 3 to 4 minutes, stirring often, until thick. Add berries and microwave on high for 3 to 4 minutes longer or until skins pop. Pour over pie. Chill.

Nutrient Analysis per 1/8 of pie
Calories 220
Carbohydrates 11 g
Fat 18 g
Phosphorus 58 mg
Potassium 141 mg
Protein 4 g
Sodium 176 mg

Categories: Recipes