Could be the piecrust, could be the pumpkin....I noticed a little difference in nutrition on the canned pumpkin once in a while. Very little, but still different. Same with these pies, it's really only about 10 calorie difference so who knows.
My other theory is.......splenda in one could of been counted as nothing and in the other it was counted? Cause believe it or not Splenda does have calories, and carbs, not much, but it does have them. I believe something like 48 calories a 1/2 cup.....and like 6 carbs or something......dramatically less then sugar, or even a whole lot less then Splenda blend...but still it does have some, so I don't know if sometimes she counted it and sometimes not or not. As, legally and according to the ADA the calories and carbs are so few in Splenda it is usually not counted.
Healthy Exchanges Newsletter, November 2001, pg 11
1 Pillsbury refrigerated unbaked 9 inch pie crust 1 1/3 cups Carnation Nonfat Dry Milk Powder 1 1/2 cups water 2 cups (one 15 oz can) pumpkin 2 eggs, beaten, or equivalent in egg substitute 1/2 cup granular Splenda 1 1/2 teaspoons JO's Pumpkin Pie Spice 1 cup Cool Whip Lite
Preheat over to 450 degrees. Place pie crust in a 9 inch pie plate and flute edges. In a small bowl, combine dry milk powder and water. In a large bowl, combine pumpkin, eggs and milk mixture. Stir in Splenda and JO's Pumpkin Pie Spice. Pour mixture into prepared pie crust. Bake for 10 minutes. Lower oven temperature to 350 degrees and continue to bake for 50 to 60 minutes or until a knife inserted near center comes up clean. Place pie plate on a wire rack and allow to cool completely. Cut into 8 servings. when serving, top each piece with 2 tablespoons Cool Whip Lite.
Serves 8 - Each serving equals HE: 1 Br, 1/2 AM, 1/2 Fa, 1/2 Ve, 1/4 Pr, 1/4 Sl, 6 OC 196 Calories, 8 gm Fa, 5 gm Pr, 26 gm Ca, 16 mg So, 171 mg Cl, 2 gm Fi Diabetic: 1 St, 1 Fa, 1/2 SM
HINT: Substitute any reputable brand for JO's Pumpkin Pie Spice.
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