Diabetic Pumpkin Pie

Even before most of us notice the beautiful leaves changing, a sign that autumn is the abundance of pumpkins. We see them in grocery stores, farmers markets, even in farms. We use them for decorations both at home and in the court. We're Jack-O-Lantern pumpkins. But the best place for them in the kitchen! We love everything from soup to pie made with pumpkin. And we want to be with diabetes in these desserts too large. This recipe make a pie for diabetics, well - easy! And it is so delicious the whole family can enjoy it too. Do not tell them how you did it and they will probably never be the difference.


Pumpkin Pie

1 9-inch pie crust without sugar, uncooked

3 / 4 cup Equal Sugar-Lite

1 tsp teaspoon ground cinnamon

1 / 4 c. salt

1 / 2 c. teaspoon ground ginger

1 / 4 c. cloves

1 / 2 cup egg substitute (or 2 eggs)

1 can (15 oz) pumpkin

1 can (12 ounces) evaporated milk

Preheat oven to 425 degrees.

In a small bowl, mix together equal, cinnamon, salt and spices. In a large bowl, whisk egg substitute lightly with a fork. Add the pumpkin and spice mixture. Stir in milk gradually. Pour into pie crust. Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 40-50 minutes or until a knife inserted in center comes out clean. Cool on a rack for about two hours before cutting. Store leftovers in refrigerator. To serve, garnish with whipped cream. Sprinkle a thin layer of whipped cream and cinnamon, if desired.

Enjoy!