The Happy Diabetic Pumpkin Pie of Love!
Here's what you will need:
1 ready made frozen pie crust
1 - 15 oz. can pumpkin
6 fl. oz. whole evaporated milk
6 fl. oz. skim evaporated milk
1/2 cup egg substitute
1/3 cup Splenda sweetener
2 T. granulated sugar1 T. My Pie Spice
My pie spice...
1/2 teaspoon ground cinnamon1/4 teaspoons ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspicePreparation for spices:Combine all the spices.
Recipe Directions:- In mixing bowl, combine pumpkin, sugar, Splenda, and pie spice.
- In small bowl, mix whole and skim evaporated milk. Add milk and egg substitute to pumpkin. Stir.
- Pour mixture into crust.
- Bake at 425 degrees for 10 minutes. Reduce heat to 350 and continue to bake for 35 to 40 minutes or until inserted knife comes out clean.
- Cool thoroughly.
- Makes 10 servings.
Nutrition Facts per serving:
Calories: 174, Carbohydrate: 20 g, Fiber: 2 g, Fat: 8 g, Protein: 6 g, Sodium: 165 mg
The Happy Diabetic Pumpkin Pie of Love!
6 fl. oz. whole evaporated milk
6 fl. oz. skim evaporated milk
1/2 cup egg substitute
1/3 cup Splenda sweetener
2 T. granulated sugar
My pie spice...
Preparation for spices:Combine all the spices.
- In mixing bowl, combine pumpkin, sugar, Splenda, and pie spice.
- In small bowl, mix whole and skim evaporated milk. Add milk and egg substitute to pumpkin. Stir.
- Pour mixture into crust.
- Bake at 425 degrees for 10 minutes. Reduce heat to 350 and continue to bake for 35 to 40 minutes or until inserted knife comes out clean.
- Cool thoroughly.
- Makes 10 servings.
Nutrition Facts per serving:Calories: 174, Carbohydrate: 20 g, Fiber: 2 g, Fat: 8 g, Protein: 6 g, Sodium: 165 mg