Last Updated: May 29th, 2012 - 03:07:02
| Diabetic Pumpkin Pie
By Melissa Gruber
Nov 15, 2008, 15:31
15 oz. Package
16 oz. Can
12 oz. Can
16 packets OR
Folded refrigerator unbaked pie crust (2 crusts)
Evaporated Skim Milk
Equal Sugar Substitute
Bake one piecrust according to package directions; reserve remaining piecrust for garnish or another pie.
In a large saucepan combine gelatin, cornstarch, cinnamon, nutmeg, ginger, and salt. Stir in pumpkin and evaporated skim milk. Let stand 5 minutes to soften gelatin. Cook and stir over medium heat until mixture bubbles; cook and stir for 2 minutes more. Remove from heat.
Gradually stir in one cup of hot mixture into egg substitute; return all egg mixture to saucepan. Cook and stir over low heat for 2 minutes. DO NOT BOIL. Remove from heat. Stir in EQUAL. Pour into baked piecrust. Cover and chill for a minimum of 6 hours or overnight. Makes 8 servings.
Nutritional information per serving: 237 calories, 8 grams protein, 28 grams carbohydrates, 10 grams fat, 55 mg cholesterol, 175 milligrams sodium.
Diabetic Exchange: 1/2 milk, 1-1/2 breads, 2 fats
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