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
Diabetic Pumpkin Pie
Diabetic Pumpkin Pie
Everyone can enjoy this diabetic pumpkin pie.
Ingredients
- 2 eggs slightly beaten
- 1 (16 ounces) can solid pack pumpkin pie
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 2 1/2 tablespoons sugar twin brown sugar
- 1/2 teaspoon ground cloves
- 1 can evaporated milk
Instructions
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.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes. 
