Lite Lantern

Even before most of us notice the beautiful leaves changing, one of the signs that autumn is the abundance of pumpkins. We see in grocery stores, farmers markets, including farms. We use them to decorate both the home and yard. We make Jack-o-lanterns with pumpkin. But the best place for them is in the kitchen! We like everything from soup made with pumpkin pie. And diabetics want to be big on desserts, too. This recipe for making a cake for diabetics, and - as easy as pie! And it's so tasty that the whole family can enjoy it too. Do not tell them how they did and probably never notice the difference.

PUMPKIN PIE

1 9-inch bowl sugar-free pie crust, uncooked

3 / 4 cup Equal Sugar-Lite

1 teaspoon cinnamon ground

Salt 1 / 4 teaspoon

1 / 2 teaspoon ground ginger

1 / 4 ground cloves

1 / 2 cup substitute egg (or 2 eggs)

1 can (15 ounces) pumpkin

1 can (12 ounces) evaporated milk

Preheat oven to 425 degrees.

In a small bowl, mix equal, cinnamon, salt and spices. In a large bowl, whip egg substitute lightly with a fork. Add the pumpkin and the spice mixture. Add milk gradually. Pour into pie crust. Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 40-50 minutes more or until a knife inserted in center comes out clean. Cool on a wire rack for about two hours before cutting. Store leftovers in refrigerator. To serve, top with whipped cream. Sprinkle a light layer of cinnamon over the whipped cream, if desired.

Enjoy!

About the Author:

A grandmother with diabetes Linda enjoys sharing recipes and advice with others on her blog at http://diabeticenjoyingfood.squarespace.com

Article Source: ArticlesBase.com - How to Make Pumpkin Pie for Diabetics

Lite Lantern

Lite Lantern