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Looking for a diabetic-friendly holiday dessert? Look no further -- we've got you covered.
Diabetic-Friendly Pumpkin Pie
Serves: 8 | Serving Size: 1/8th pie
- 1 15-ounce can pumpkin puree
- 2 teaspoons pumpkin pie spice
- 12 ounces evaporated skim milk
- 1/3 cup egg whites or nonfat egg substitute
- 1/2 cup Splenda
- 1 Pillsbury ready pie crust
- Preheat oven to 350 degrees. Place pumpkin, spices, milk, egg, and Splenda in a medium-sized mixing bowl and mix well.
- Place crust in the bottom of a 9 inch glass pie pan and trim excess off edges.
- Pour pie filling into crust. Bake until firm in center, about 50-60 minutes.
- Allow to cool. Cut into 8 pieces and serve. Refrigerate leftovers.
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