• one 9-inch Nabisco® ‘Nilla® wafer crumb pie crust
• 1 egg white
• two 8-ounce packages cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup egg substitute
• 1/2 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 8 tablespoons Cool Whip® frozen nondairy topping

1. Preheat over to 375º F.  Brush pie crust with egg white and bake for 5 minutes. Reduce oven heat to 350º F.
2. Combine cream cheese, sugar and vanilla in a large bowl and beat with mixer at high speed until smooth.
3. Beat in egg substitute.  Add pumpkin puree and pumpkin pie spice and blend until smooth. 
4. Pour pumpkin mixture into pie shell and bake 40 to 50 minutes until center is set.  Cool pie, then refrigerate.
5. Cut into 8 slices. Serve each slice with 1 tablespoon Cool Whip®.

• Calories: 365
• Protein: 6 g
• Carbohydrate: 29 g
• Fat: 25 g
• Cholesterol: 58 mg
• Sodium: 245 mg
• Potassium: 126 mg
• Phosphorus: 66 mg
• Calcium: 11 mg
• Fiber: .7 g

Renal and renal diabetic food choices

• 2 starch
• 1 milk
• 3 fat
• 1 high-calorie