Diabetic Low Fat Pumpkin Pie Food

LOW-FAT PUMPKIN PIE

Steps:

• Preheat oven to 450F.
• In a large bowl, combine sugar, cinnamon, ginger, nutmeg and cloves
• pumpkin and stir well
• Add vanilla, evaporated milk, orange rind and egg whites
• Beat with an electric mixer until smooth
• Fold in orange juice
• Pour into unbaked pie shell bake for 10 minutes
• Reduce heat to 325F and bake for 45 minutes or until knife inserted comes out clean.

DIABETIC PUMPKIN PIE

Steps:

• Prehead over to 425.
• Combine sweetener, salt and spices.
• Blend in pumpkin, eggs and milks.
• Pour into pastry shell.
• Bake 425 for 15mins
• Reduce heat to 400 and bake until knife inserted comes out clean.

CRUSTLESS SUGAR-FREE PUMPKIN PIE DIABETIC

Steps:

• In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sweetener, beat until smooth.
• Add the spices and salt, beat until well mixed.
• Stir in graham cracker crumbs.
• Pour into a 9-in. pie plate that has been coated with nonstick cooking spray.
• Bake at 325°F for 50-55 minutes or until a knife inserted near the center comes out clean.
• Cool.
• If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon.
• Store in the refrigerator.
• Sweet 'N Low or Sweet One are recommended for baking.

DIABETIC, LOW-FAT PUMPKIN PIE

Steps:

• Mix all ingredients.
• Pour into a 9" glass pie pan sprayed with nonstick spray.
• Bake in a preheated 350F oven for 1 hour, or until knife inserted into center of pie comes out clean.