Diabetic Pumpkin Pie

By Float

Ingredients
  • 1/2 cup Splenda

  • 1/4 cup Brown sugar Splenda

  • 1/2 tsp. salt

  • 1 1/2 tsp pumpkin pie spice

  • 1/4 cup Eggbeaters

  • 1 (12 oz) can low calorie evaporated milk

  • 1 (15 oz) can pure pumpkin

  • 1 9 inch unbaked pie shell

Directions
  1. Mix Splendas, salt, and pumpkin spice in small bowl. Beat Eggbeaters in large bowl. Mix pumpkin and Splenda-spice mix. Stir i n low calorie evaporated milk. Pour into pie shell.

  2. Bake at 425 degrees in preheated oven for 15 minutes. Bake for 40-50 minutes in 350 degrees oven or til knife inserted near center comes out clean. Cool 2 hrs.


Nutritional Facts

Servings
8
No sugar (Use Splenda)
No cholesterol (Use Eggbeaters)
Use low calorie evaporated milk

dessert