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Pumpkin Pie Diabetic

Serves 8 | Serving Size: 1 slice, 1/8 of the pie
Total Time: 65 min | Prep: 5 min | Cook: 60 min
A delicious pumpkin pie recipe for those on a diabetic diet, and it's so good, everyone will enjoy it.

1 15-ounce can pumpkin
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 crust
Preheat oven to 350°F.

Place pumpkin, spices, milk, egg, and Splenda in a medium-sized mixing bowl and mix well.

Place crust in the bottom of a 9" 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 in 8 and serve each piece on a plate.

Refrigerate leftovers.

Allergens: Milk, Egg, Wheat
* Reported allergens are based on listed ingredients in the recipe. If you are purchasing commercially packaged products such as pie crusts, cereal, or pasta, you need to read the label for additional allergen information.

© Food and Health Communications
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Nutrition Facts
Serving Size 1 slice, 1/8 of the pie
Servings Per Batch 8
Amount Per Serving
Calories 235 Calories from Fat 67
% Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 2mg 0%
Sodium 338mg 14%
Total Carbohydrate 37g 12%
Dietary Fiber 2g 8%
Sugars 19g
Protein 6g 12%
Vitamin A 194% • Vitamin C 5%
Calcium 16% • Iron 5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.