Title: Fruit Sweet and Sugar Free - Pumpkin Pie
Categories: Diabetic Dessert
Yield: 8 Servings
| CRUST |
| 1 | | Basic pie crust, bottom |
| FILLING |
| 1 2/3 | c | Canned pumpkin |
| 1/2 | ts | Salt |
| 1 1/4 | ts | Cinnamon |
| 1/4 | ts | Ginger |
| 1/8 | ts | Nutmeg |
| 1/8 | ts | Cloves |
| 1/2 | ts | Vanilla extract |
| 1/2 | c | Fruit sweetener |
| 2 | | Eggs |
| 1 2/3 | c | Milk |
Preheat the oven to 350 degrees. Prepare and partially bake the pie crust
according to the directions. Meanwhile, prepare the pumpkin pie filling. In
a medium size bowl, whisk together the pumpkin, salt, spices and vanilla.
Stir in the sweetener and the eggs. When the mixture is smooth, stir in the
milk. Pour the pumpkin pie mix into the partially baked crust. Bake the
pumpkin pie in the preheated oven for about 1 hour on a cookie sheet placed
on either the floor of a gas oven or the lowest shelf in an electric ove.
Pumpkin Pie is done when the center no longer wiggles when you shake the
pan. Pumpkin Pie is wonderful hot from the oven or at room temperature, or
chilled. It is even more wonderful topped with whipped cream.