Diabetic Pumpkin Pie
1 baked, cooked 9 inch pie shell
2 sm. pkgs. sugar free instant vanilla pudding c. milk
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1 c. canned pumpkin
1 tsp. pumpkin pie spice
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. cinnamon
Blend all ingredients in blender until smooth. Use plain canned
pumpkin. Do not use canned pumpkin pie mixture. Pour into pie shell
and chill until ready to serve.
DIABETIC PUMPKIN PIE
1 sm. pkg. sugar-free vanilla pudding
1 1/2 c. milk (whole or nonfat)
1 c. canned pumpkin
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Artificial sweetener to equal 1 tsp. sugar
1 baked 8-inch pie crust
Place pudding mix in a saucepan. Gradually add milk. Cook and stir
over medium heat until mixture comes to a boil. Remove from heat
and add pumpkin, spices and sweetener; mix well. Pour into baked
crust. Chill until firm, about 3 hours.
