Diabetic Friendly Pumpkin Pie Recipes

Steps:

• Prehead over to 425.
• Combine sweetener, salt and spices.
• Blend in pumpkin, eggs and milks.
• Pour into pastry shell.
• Bake 425 for 15mins
• Reduce heat to 400 and bake until knife inserted comes out clean.

Steps:

• In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sweetener, beat until smooth.
• Add the spices and salt, beat until well mixed.
• Stir in graham cracker crumbs.
• Pour into a 9-in. pie plate that has been coated with nonstick cooking spray.
• Bake at 325°F for 50-55 minutes or until a knife inserted near the center comes out clean.
• Cool.
• If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon.
• Store in the refrigerator.
• Sweet 'N Low or Sweet One are recommended for baking.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl whisk together egg, sugar substitute, and pumpkin pie spice until well blended. Add pumpkin and milk to egg mixture, and stir until smooth. Pour mixture into pie shell.
• Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.

Steps:

• Mix together all ingredients. pour into a greased crockpot.
• Cook on low six to seven hours or until a thermometer reads one hundred and sixty degrees. Serve with fat free whipped topping.
• Nutritional values: calories: one hundred seventy one fat: four grams carbs: 28 grams fiber: 2 grams sugar: nineteen grams

Steps:

• 1. Line the crust in the 9 1/2 -inch deep dish glass round pie form pierce the bottom all over with a form and chil until firm about 30 minutes Line the crust with foil then fill the pie with dried beans Bake in preheated 350F oven for about 20 minutes or until edges are golden. Remove the foil and beans let cool completely on a rack for 10-15 minutes
• 2. Make the filling. Whisk with an electric mixer in low spead until everything is well blended, the pumpkin, brown sugar, eggs, vanila, half and half, ginger, cinamon, nutmeg and cloves in a bowl. Pour into the crust bake until the edges are set but the center quivers 1 hour to an 1 hour and 15 minutes. (Cover the edges of the crust with foil if they brown too quickly)
• 3. Cool completely on a rack serve with whipped cream!