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Diabetic Low Fat Pumpkin Pie


2 cups canned pumpkin
2 cups water
1 cup low-fat milk powder (equal to 4 cups low-fat milk)
2 eggs
Sugar substitute equal to 3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves

Mix all ingredients.
Pour into a 9" glass pie pan sprayed with nonstick spray. Bake in a preheated 350F oven for 1 hour, or until knife inserted into center of pie comes out clean.

Calories: 114; Fat: 2.9 gram; Carbohydrates: 14.6 grams; Protein: 8.3 grams; Fiber; 1 g.
Exchanges: 1 Vegetable, 3/4 Low Fat Milk




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.