Sugar Free Pumpkin Pie or Diabetic Pumpkin Pie when you know How to Make Pumpkin Pie

If you know how to make pumpkin pie, the following sugar free pumpkin pie allows ones on a restricted diet to still enjoy a favorite pie dessert.

DIABETIC PUMPKIN PIE (NO SUGAR)

• 1 Can (16 ounces) solid packed pumpkin


• 1 Cup evaporated canned milk


• ½ Cup cold water


• 2 Eggs


• 1 Teaspoon pumpkin pie spice


• 12 Packets Equal


• 1 Unbaked pie shell

Preheat oven to 350F degrees.

Mix pumpkin, pumpkin pie spice and Equal together.

Add the milk and water and blend well.

Add eggs to mixture and beat in well.

Pour mixture in unbaked pie shell and bake for 50 minutes or until a sharp knife inserted in center comes out clean.

Cool before cutting.

The following is NOT a sugar free pumpkin recipe but has very little sugar added making it a low calorie pumpkin pie.

LOW CALORIE PUMPKIN PIE

• 1 Can (16 ounces) solid pack pumpkin


• 1 Can (13 ounces) evaporated skim milk


• 1 Egg


• 2 Egg whites


• ½ Cup biscuit mix


• 2 Teaspoons vanilla


• 2 Tablespoons sugar


• 8 Packets sugar substitute


• 2 Teaspoons pumpkin pie spice

Preheat oven to 350F degrees.

Lightly spray 9 inch pie plate with vegetable spray.

Place the pumpkin, milk, egg, egg whites, biscuit mix, sugar, sugar substitute, pumpkin spice and vanilla in a large mixing bowl.

Beat until well blended and pour into pie plate.

Bake for 50 minutes or until center is puffed up.

Remove from oven and cool before serving.

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