Sugar Free Pumpkin Pie Recipe
1 ready made frozen pie crust
1 – 15 oz. can pumpkin
6 fl. oz. whole evaporated milk
6 fl. oz. skim evaporated milk
1/2 cup egg substitute
1/3 cup Splenda sweetener
2 T. granulated sugar
1 T. pumpkin pie spice
1. In mixing bowl, combine pumpkin, sugar, Splenda, and pie spice.
2. In small bowl, mix whole and skim evaporated milk. Add milk and egg substitute to pumpkin. Stir.
3. Pour mixture into crust.
4. Bake at 425 degrees for 10 minutes. Reduce heat to 350 and continue to bake for 35 to 40 minutes or until inserted knife comes out clean.
5. Cool thoroughly.
6. Makes 10 servings.
Nutrition Facts per serving:
Calories: 174, Carbohydrate: 20 g, Fiber: 2 g, Fat: 8 g, Protein: 6 g, Sodium: 165 mg
Any ‘diabetic friendly’ thanksgiving or holiday recipes you have I’d love it if you left a comment and shared them below…
November 21, 2010 – 10:47 AM - | Posted in recipes | Comments Off on The worry within the holidays….