Diana's Desserts - www.dianasdesserts.com

Pumpkin Pie

Servings: 8
If you need a great tasting Pumpkin Pie for the holidays, and you or someone you know is diabetic, then why not try this diabetic pie recipe. Only 22 grams of carbohydrates, and 7 grams of fat per serving.

Pastry for single-crust 9-inch pie (ready made frozen or store bought refrigerated pie crust)
1 can (16 ounces) Pure 100% pumpkin (not pumpkin pie filling)
1 can (12 ounces) evaporated skim milk
3 eggs
5-1/2 teaspoons Equal® for Recipes or 18 packets Equal® sweetener or 3/4 cup Equal® Spoonful™
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease into pan, trim and flute edge.

Beat pumpkin, evaporated milk and eggs in medium bowl; beat in remaining ingredients. Pour into pastry shell. Bake in preheated 425°F oven 15 minutes; reduce heat to 350°F and bake until knife inserted near center comes out clean, about 40 minutes. Cool on wire rack.

Makes 8 servings.

Nutrition information per serving:
175 cal., 8 g pro., 22 g carb., 7 g fat, 86 mg chol., 208 mg sodium
Food Exchanges: 1-1/2 bread, 1 fat
31% calorie reduction from traditional recipe.

Makes 8 servings.

Source: Equal Brand Sweetener
Date: November 16, 2002