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Pumpkin Pie Diabetic

A delicious pumpkin pie recipe for those on a diabetic diet, and it's so good, everyone will enjoy it.
Serves: 8 Prep Time: 5 minutes Cooking Time: 60 minutes

Nutritional Information

Calories
146g
Fat
5.5g
Saturates
2.5g
Sugars
2.0g
Salt
138g
Protein
4.5g
Carbs
19.0g
Fibre
1.0g

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

  1. Preheat oven to 350 degrees. Place pumpkin, spices, milk, egg and splenda in a medium-sized mixing bowl and mix well.
  2. Place crust in the bottom of a 9 inch glass pie pan and trim excess off edges.
  3. 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.