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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A diabetic friendly pumpkin pie that really tastes good. Perfect ending to a meal. Ingredients:
i can (15oz) pumpkin |
1 can (12oz) evaporated skim milk |
egg substutute equivalent to 2 eggs |
2 egg whites |
3/4 cup sugar or sugar substitute |
1 ts ground cinnamon |
1/4 ts ground allspice |
1/4 ts ground ginger |
1/8 ts salt |
1/2 cup reduced fat graham cracker crumbs |
light whipped topping (optional) |
additional cinnamon (optional) |
Directions:
1. In a mixing bowl combine the pumpkin, skim milk, egg substitute, egg whites and sweetner.
2. Beat until smooth
3. Add the spices and salt
4. Beat until well mixed
5. Stir in graham cracker crumbs
6. Pour into a 9 inch pie plate that has been coated with nonstick cooking spray.
7. Bake at 325° F for 50-55 minutes until a knife inserted in the center comes out clean.
8. Cool.
9. Garnish with a dollop of whipped topping and additional cinnamon if desired.
10. Enjoy
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