Pumpkin Pie Diabetic
A delicious pumpkin pie recipe for those on a diabetic diet, and it's so good, everyone will enjoy it.Ingredients
- 15 ounce can pumpkin
- 2 teaspoons pumpkin pie spice
- 12 ounces evaporated skim milk
- 1/3 cup egg whites or nonfat egg substitute
- 1/2 cup Splenda
- 1 Pillsbury ready crust
Allergens: Milk, Egg, Wheat
Method
- Preheat oven to 350 degrees. Place pumpkin, spices, milk, egg and splenda in a medium-sized mixing bowl and mix well.
- Place crust in the bottom of a 9 inch glass pie pan and trim excess off edges.
- Pour pie filling into crust. Bake until firm in center, about 50-60 minutes. Allow to cool. Cut in 8 and serve each piece on a plate. Refrigerate leftovers.