Diabetic Lo-Cal Pumpkin Pie - cooking recipe

Ingredients

1 (16 oz.) can solid packed pumpkin
1 (13 oz.) can evaporated milk
1 egg
2 egg whites
1/2 c. biscuit mix
2 Tbsp. sugar
8 pkg. sugar substitute
2 tsp. pumpkin pie spice
2 tsp. vanilla

Preparation

Heat oven to 350\u00b0.
Lightly spray 9-inch pie pan with vegetable spray.
Place all ingredients in blender or mixing bowl. Blend 1 minute or beat 2 minutes with mixer.
Pour into pie pan; bake for 50 minutes or until center is puffed up.
Cut in 8 pieces to serve.
One serving equals starch/bread exchange, or 1/2 medium fat exchange.