Diabetic, Low-Fat Pumpkin Pie

Submitted by Dancer

"Great for the holdays!"

 

• Ready In: 1hr 20mins
• Ingredients: 11
• Yields: 1 pie
• Serves: 8

ingredients

• 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)
• 1⁄2 teaspoon salt
• 1 teaspoon cinnamon, ground
• 1⁄2 teaspoon ginger, ground
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon allspice
• 1⁄4 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

 

[Georgia On My Mind.]

DH is an Iowa boy and thought this was so good he didn't even know it was made with Splenda. Pie gone in 2 days....Excellent!