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Pumpkin Pie Diabetic

Pumpkin Pie Diabetic Photo Yield: Serves 8. Each serving: 1/8th pie slice



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

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.