With the holidays coming around, my diabetic sister was getting a bit forlorn as she loves Pumpkin Pie. I decided to try this recipe - and I made a low-fat whole wheat crust myself - and it was pretty good for a sugar-free dessert. I found that it had an odd aftertaste, but it was delicious anyway. And my sister thought so too, but of course she doesn't have the privilege of indulging often. The only changes I made - aside from making the crust myself - was that I used egg beaters to cut some extra fat. I also used granulated splenda, as that's what I have (1 packet of artificial sweetener = 2 tsp granulated splenda) With that, and using skim evaporated milk, I was able to come up with a pie that totaled about 133 calories, 4 grams of fat, 8 grams of sugar, 18 grams of Carbohydrate, and healthy vitamins out the wazoo! I may try another recipe, or tinker with this one to see if I can get rid of the aftertaste.
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With the holidays coming around, my diabetic sister was getting a bit forlorn as she loves...