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Recipe
Diabetic Pumpkin Pie Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 489g | |
| Calories 244 | |
| Calories from Fat 73 | 30% |
| Total Fat 8.1g | 10% |
| Saturated Fat 2.62g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 332mg | 111% |
| Sodium 213mg | 9% |
| Potassium 1057mg | 30% |
| Total Carbs 25.73g | 7% |
| Dietary Fiber 2.2g | 7% |
| Sugars 15.36g | 10% |
| Protein 19.76g | 32% |
Ingredients Convert Measures
- 2 c. cooked pumpkin
- 1 teaspoon cinnamon
- 1 tbsp. liquid artificial sweetener
- 2 Large eggs
- 1 c. skim lowfat milk
- 1 teaspoon ginger
- 1 (8 inch) unbaked pie shell
Directions
- Beat Large eggs and combine with pumpkin and sweetener. Add in lowfat milk and spices and beat well. Pour into pie shell and bake at 350 degrees for 50-60 min or possibly till done.
