marsha-tbay
Well-known member
Light Pumpkin Pie - Diabetic
2 cups canned pumpkin
2 eggs or 1/2 cup egg substitute or 4 egg whites, slightly beaten
3 tablespoons brown sugar
12 packets Equal brand sweetener
1/4 teaspoon salt (optional)
1 teaspoon ground cinnamon
1/2 teaspoon ginger
12 ounces of evaporated skim milk
10-inch unbaked pie crust
Preheat oven to 425 F.
Combine first 8 ingredients, beginning with the pumpkin and ending with evaporated milk.
Pour into pie shell.
Bake at 425 for 10 minutes.
Reduce oven temperature to 325 F and continue baking for another 45 minutes or until knife inserted into center comes out clean.
Refrigerate.
Makes 10 servings.
Nutrition information per serving: 166 total calories, 62 calories from fat, 7 g fat, 2 g saturated fat, 43 mg cholesterol, 20 g carbohydrates, 215 mg sodium
This recipe created by Edie Sutton, educator, Purdue Univ. Extension. Shared by Jamie, Healthy Tastes Group
2 cups canned pumpkin
2 eggs or 1/2 cup egg substitute or 4 egg whites, slightly beaten
3 tablespoons brown sugar
12 packets Equal brand sweetener
1/4 teaspoon salt (optional)
1 teaspoon ground cinnamon
1/2 teaspoon ginger
12 ounces of evaporated skim milk
10-inch unbaked pie crust
Preheat oven to 425 F.
Combine first 8 ingredients, beginning with the pumpkin and ending with evaporated milk.
Pour into pie shell.
Bake at 425 for 10 minutes.
Reduce oven temperature to 325 F and continue baking for another 45 minutes or until knife inserted into center comes out clean.
Refrigerate.
Makes 10 servings.
Nutrition information per serving: 166 total calories, 62 calories from fat, 7 g fat, 2 g saturated fat, 43 mg cholesterol, 20 g carbohydrates, 215 mg sodium
This recipe created by Edie Sutton, educator, Purdue Univ. Extension. Shared by Jamie, Healthy Tastes Group