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Prep 15 mins
Cook 35 mins
A diabetic-friendly pumpkin pie everyone can enjoy. I found this recipe in Your Health magazine. I have not tried this recipe, but I'm posting it for safe keeping.
- Roll pastry on floured surface into a circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into pan; trim and flute edge.
- Beat pumpkin, evaporated milk and eggs in a medium bowl; beat in remaining ingredients. Pour into pastry shell. Bake in a preheated 400-degree oven for 35-40 minutes or until a knife inserted near the center comes out clean.
The first time I made this pie I baked it in the convection oven and the crust seemed under done.I baked another one for turkey day in the regular oven ...perfection.Thanks again for posting