
Recipe: Sugar-Free Pumpkin Cheese Pie
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