Diabetic, Low-Fat Pumpkin Pie

Dancer^'s Note:

Great for the holdays!

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 8

Yield: 1.0 pie

• 2 cups canned pumpkin
• 2 cups water
• 1 cup 1% low-fat milk (equal to 4 cups low-fat milk)
• 2 eggs
• sugar substitute (equal to 3/4 cup brown sugar)
• ½ teaspoon salt
• 1 teaspoon cinnamon , ground
• ½ teaspoon ginger , ground
• ½ teaspoon nutmeg
• ½ teaspoon allspice
• ¼ teaspoon clove , ground

Directions:

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

Reviews

[Chef C C]

I gave this 4 stars, but probably would have given 3 1/2 - it tasted good, but it looked ugly - does that make sense? It bubbled on the edges and looked like molten lava, so I took a knife to smooth it - and ruined it even more. My friend, for whom I baked it, and who has just been diagnosed as diabetic, said she liked it, and that's what matters. By the way, it took me 2 hrs to bake it also!

[Baking Christi]

It was good. My dad, a diabetic who hates diet food, loved it! It took almost 2 hours for mine to cook though. I'm not sure why.... Anyway, we enjoyed it this Thanksgiving.

[Smiles3]

half sugar substitute and half real sugar works out very nicely