Growing up my father was diabetic, and this was one of his favorite desserts.  This recipe is from the archive of my grandmother, Ethel Eynard.  Jefferson City, MO.  1988

2 eggs slightly beaten
1 (16 oz.) can solid pack pumpkin pie
½ tsp. salt
1 tsp. cinnamon
½ tsp. ground ginger
2 ½ Tbsp. sugar twin brown sugar
½ tsp. ground cloves
1 can evaporated milk

Mix well and pour into a 9 inch pie shell. Bake in 425 degree oven for 10 minutes. Reduce temperature to 350 degrees and bake 30 minutes or until knife inserted into the center of the pie filling comes out clean.

TAGS | diabetic, pie, pumpkin

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