How to Make Pumpkin Pie for Diabetics
Even before most of us notice the beautiful changing leaves, one of the sure signs of Fall is the abundance of pumpkins. We see them in the grocery stores, farmer's markets, even farms. We use them for decorations both in the home and in the yard. We make Jack-O-Lanterns with pumpkins. But the best place for them is in the kitchen! We enjoy everything from soup to pie made with pumpkin. And we diabetics want to be in on those great desserts too. This recipe make a pie for diabetics, well--as easy as pie! And it is so tasty the whole family can enjoy it too. Don't tell them how you made it and they will probably never notice the difference.
PUMPKIN PIE
1 9-inch deep dish sugar-free pie crust, unbaked
3/4 cup Equal Sugar-Lite
1 tsp ground cinnamon
1/4 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 cup egg substitute (or 2 eggs)
1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
Preheat oven to 425 degrees.
In a small mixing bowl, mix together Equal, cinnamon, salt and spices. In a large mixing bowl, whip egg substitute lightly with a fork. Stir in the pumpkin and the spice mixture. Stir in milk gradually. Pour into pie crust. Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 40-50 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for about two hours before cutting. Store leftovers in refrigerator. For serving, top with whipped cream. Sprinkle a light dusting of cinnamon over whipped cream, if desired.
Enjoy!
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