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8oz fat free cream cheese, softened
1-2 tbsp skim milk
1 cup skim milk
1 1/2 cups Cool Whip lite, thawed
1 large box or 2 small boxes of Jello sugar
free instant vanilla pudding/pie filling
1 15-16 oz can pumpkin
1/2 tsp ground ginger
1/4 tsp ground cloves
(or whatever pumpkin spices you like) I added cinnamon and "Pumpkin Pie Spices" to mine.
How To Prepare:
Preheat oven to 300 degrees. Separate eggs and beat whites with cream of tartar and Splenda until stiff peaks form. Beat egg yolks lightly. Fold yolks and cottage cheese into stiffly beaten whites. Spray pie plate with Pam. Pour in mixture and shape to conform to plate. Bake for 30 minutes.
(6 grams of carbs in entire crust)
Mix cream cheese with 1 tbsp milk in a large bowl until creamy. Stir in Cool Whip. In a separate bowl, pour in milk, then stir in pudding mix; beat until blended. Stir in canned pumpkin and spices and blend well. Mix in the cream cheese mixture. Work quickly, pour into cool pie shell and refrigerate for at least 3 hours.
If I remember correctly, the entire pie is only 85 grams of carbs.