(Before preparing this, please check with your dietician/physician)
As Thanksgiving looms in the very near distance, I found it imperative to share a recipe considered diabetic friendly. The source for this recipe comes from cookbooks geared towards diabetic cooking. Amounts of ingredients have been altered slightly as to not jeapordise the effectiveness of the recipe to help a diabetic patient.
Ingredients
1- 16 oz can solid packed pumpkin or two cups of cooked pumpkin
1/3 cup organic brown sugar (Sukrin Gold)
2 1/2 tbsp. granulated sugar
1/2 C. liquid egg
1 1/2 tsp. ground cinnamon
1/3 tsp. ground ginger
1/3 tsp. ground nutmeg
12 oz. can of evaporated skim milk
1- 9" unbaked pie crust
Directions
Preheat oven to 425 degrees F.
In a large bowl, stir together pumpkin, brown sugar sub, granulated sugar, liquid egg, cinnamon, ginger, nutmeg. Slowly add in the evaporated skim milk.
Pour pumkin mixture into the unbaked pie crust. Bake about 15 minutes, then reduce heat to 350 degrees F, and continue t bake for another 40 to 50 minutes. Insert a toothpick and when it comes out it should be clean if it's cooked through.
Remove from oven let it cool on racks before you serve.
Serve with low sugar whipped cream, this will be a total treat for anyone.
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