Simple Diabetic Pumpkin Pie Food

SUGAR FREE PUMPKIN PIE

Steps:

• Preheat your oven to 350. If using a pie crust, please have this already made and ready to go.
• In a mixing bowl, blend together the sugar alternative, pumpkin spice, egg and pumpkin puree. Then Stir in the half an half and vanilla extract.
• Pour this into your pie crust and bake for bake for 25-30 minutes. Tip: place a cookie sheet in the oven before you preheat it. Baking this pie on a baking sheet will help keep the crust from getting soggy.

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 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.

SIMPLE DIABETIC PUMPKIN PIE

Steps:

• In a medium bowl, whisk pudding and milk until smooth. Fold in pumpkin and spices. Stir until well blended. Pour into pie shell and refrigerate until served.

PUMPKIN PIE FOR DIABETICS

Steps:

• Blend all ingredients in blender until smooth.
• Use plain canned pumpkin.
• Do not use canned pumpkin pie mixture.
• Pour into pie shell and chill until ready to serve.

LITE 'N EASY CRUSTLESS PUMPKIN PIE (DIABETIC)

Steps:

• COAT 9-inch deep-dish pie plate with nonstick cooking spray.
• PLACE water in medium bowl; sprinkle gelatin over water.
• Let stand for 5 to 10 minutes or until softened. Mixture may be firm.
• Bring 1 cup evaporated milk just to a boil in small saucepan.
• Slowly stir hot evaporated milk into gelatin.
• Stir in remaining evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract.
• POUR mixture into prepared pie plate.
• Refrigerate for 2 hours or until set.
• Garnish with whipped topping and raspberries, if desired.

SUGARLESS PUMPKIN PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl whisk together egg, sugar substitute, and pumpkin pie spice until well blended. Add pumpkin and milk to egg mixture, and stir until smooth. Pour mixture into pie shell.
• Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.

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.