Sugar-Free Pumpkin Pie
"So our diabetic friends can enjoy a slice also!"
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
8 servings.
ingredients
- 1 (15 ounce) can pumpkin
- 1 (12 ounce) can evaporated skim milk
- egg substitute (equivalent to 2 eggs)
- 2 egg whites
- artificial sweetener (equivalent to 3/4 cup sugars)
- 1 teaspoon cinnamon, ground
- 1⁄4 teaspoon allspice, ground
- 1⁄4 teaspoon ginger, ground
- 1⁄8 teaspoon salt
- 1⁄2 cup reduced-fat graham cracker crumbs
- light whipped topping (and additional cinnamon) (optional)
directions
- In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sweetener, beat until smooth.
- Add the spices and salt, beat until well mixed.
- Stir in graham cracker crumbs.
- Pour into a 9-in. pie plate that has been coated with nonstick cooking spray.
- Bake at 325'F for 50-55 minutes or until a knife inserted near the center comes out clean.
- Cool.
- If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon.
- Store in the refrigerator.
- Sweet 'N Low or Sweet One are recommended for baking.
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RECIPE SUBMITTED BY
Marg (CaymanDesigns)
United States
With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
