Diabetic, Low-Fat Pumpkin Pie |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Great for the holdays! Ingredients:
2 cups canned pumpkin |
2 cups water |
1 cup 1% low-fat milk (equal to 4 cups low-fat milk) |
2 eggs |
sugar substitute (equal to 3/4 cup brown sugar) |
1/2 teaspoon salt |
1 teaspoon cinnamon, ground |
1/2 teaspoon ginger, ground |
1/2 teaspoon nutmeg |
1/2 teaspoon allspice |
1/4 teaspoon clove, ground |
Directions:
1. Mix all ingredients.
2. Pour into a 9 glass pie pan sprayed with nonstick spray.
3. Bake in a preheated 350F oven for 1 hour, or until knife inserted into center of pie comes out clean.
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