Recipe(tried): Diabetic Pumpkin Pie Recipe

Linda:
My mother and I make a "sugar free" pumpkin pie. We follow the recipe on a can of Libby's pumpkin but we se packets of Sweet n low to replace the sugar. The box that the Seet N' Low packets come in has a conversion chart on the back. I usually use a little less than the conversion calls for. The pie will have a little different consistency but tastes good. You can also make whipped cream by using whipping cream and adding a Sweet N low to taste.

Here's another recipe using Equal:

1 can (16oz) pumpkin
1 can (12 oz) evaporated skim milk
3 eggs
5 1/2 teaspoons of Equal Measure OR 18 packets of Equal OR 3/4 cup Equal Spoonful
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmet
1/8 teaspoon ground cloves
1 teaspoon ground cinnamon

Beat pumpkin, evaportated milk and eggs in medium bowl; beat in remaining ingredients. Pour into unbaked pie shell. Bake in preheated 425 degree oven for 15 minutes. Reduce to 350 degrees and bake about 40 minutes until knife comes out clean