Hello Linda,

Here are 3 recipes I had in my files but I've never tried them. Hopefully someone will shared a tried and true recipe.

Betsy

Pumpkin Cheese Pie
From: Fred Mueller Date: 09-15-93

-Cheese layer.....
8 oz Softened cream cheese
1 Egg

-Pie layer...............
1 1/2 c Canned pumpkin
2 Eggs
1 1/2 Pumpkin pie spice
-Prepare pie shell but do not bake.
2 tb Granulated sugar replacement
1 ts Vanilla
1 c Evaporated milk
2 tb Granulated sugar replacement (not aspertame)

For cheese layer, combine cream cheese, sugar replacement, vanilla and 1 egg in mixing bowl. Stir to mix well, spread in bottom of unbaked pie shell. For pie layer, combine pumpkin, milk, 2 eggs sugar replacement and spices in a mixing bowl, beating to blend thoroughly. Carefully pour over cheese layer. Bake at 350 degree for 65 to 70 min or until knife inserted comes out clean.


Spicy Pumpkin Pie

1 Pastry shell, 9"
1 1/2 c Pumpkin; canned
2 Eggs; beaten
1 c Low-fat milk;
3 tb Liquid cal-free sweetener *
2 tb Brown sugar; packed
1 ts Ground cinnamon;
1/2 ts Ground nutmeg;
1/2 ts Ground ginger;
1/4 ts Salt
1 pn Ground cloves;
Light vanilla ice cream 7%bf

* The most common liquid sweetener in Canada is SugarTwin. 3 tb. is the sweetness equivalent of 12 tb sugar or 3/4 cup.

Prick pastry shell with a fork. Bake in 450 F oven for 8 min.

Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.

Bake in 350 F oven for 50 min or until centre is almost set. Cool slightly and then refrigerate.

Cut into 8 wedges and serve each with 2 tb. light vanilla ice cream. Preparation 15 min, cook 50 min.

1/8 pie with 2 tb light vanilla ice cream, 173 calories 20 g carbohydrate, 5 g protein, 9 g fat, 1 g fibre 1/2 starchy choice, 1/2 fruit & vegetables choice, 1 milk choice 2%, 1 1/2 Fats & Oils choice

Compare with Pumpkin Chiffon Pudding if you want a lighter dessert. 79 calories, 1/2 milk, 1 fat exchange

Source: Choice Menus, Marjorie Hollands & Margaret Howard 1993
Canadian Diabetes Assoc. ISBN 0-7715-9167-5
Shared but not tested by Elizabeth Rodier Oct 93


Pumpkin Pie

PUMPKIN PIE FILLING
1 1/2 c Pumpkin; Canned Or Fresh Cooked
Non Nutritive Sweetener Equivalent To 3/4 C Sugar
1/2 ts Salt
1 1/4 ts Cinnamon
1/2 ts Ground Ginger; Or To Taste
1/4 ts Ground Nutmeg; Or To Taste
1/4 ts Ground Cloves; Or To Taste
2 lg Eggs; Slightly Beaten
1 1/4 c Nonfat Milk
2 c Nonfat Evaporated Milk
;Pastry For One 9-Inch Pie Crust, Unbaked

PIE CRUST
1 1/3 c Flour; Sifted
1/2 ts Salt
1/2 c Diet Margarine; Melted
2 tb ;Cold Water

Preheat the oven to 400 Degrees F. Combine the pumpkin, sweetener, salt, and spices, blending well then blend in the eggs, milk, and evaporated milk. Pour into the unbaked pastry shell and bake until a knife inserted between the center and outside come out clean. Cool to room temperature before serving.

Exchanges Per Serving: 1 Serving = 1/4 Lean Meat, 3/4 Milk, 1/6 Bread
Calories Per Serving: Filling = 135 Pastry = 110

Pie Crust:

Sift the flour and salt together, then dribble th margarine over the surfae. Stir, with a fork, until completely mixed then add the water to the margarine-flour mixture and stir until a smooth ball if formed. Roll out the dough to fit the pie pan. Place in the pie pan and flue the edges with the fork. Refrigerate if the crust is to be filled prior to baking. If baked unfilled, make several cuts with a sharp knife in the bottom and sides of the crust. Bake at 450 degrees F for 13 to 15 minutes or until golden brown.

Exchanges Per Serving: 1/8 Crust = 1 Bread, 1 1/2 fat Calories Per Serving: 130


Pumpkin Chiffon Pudding
Yield: 4 Servings

1/4 c Water
1 ts Unflavored gelatin;
2/3 c Pumpkin; canned
1/2 c Evaporated skim milk;
2 tb Powdered sweetener;(aspertm.
1/2 ts Pumpkin pie spice;
1/2 c Frozen whipped non-dair.topp

In a small saucepan combine water and gelatin. Let stand for 5 min. Cook and stir over low heat till gelatin dissolves.

Transfer to a medium mixing bowl. Stir in pumpkin, milk, sweetener, and pumpkin pie spice. Chill till partially set (the consistency of unbeaten egg whites). Fold in whipped topping.

Spoon into individual dessert dishes. Chill for 1 to 3 hours or till firm. Makes 4 servings, each 1/3 cup.

1 serving, 79 calories 4 g protein, 10 g carbohydrate, 3 g total fat, 2 g sat. fat, 1 mg cholesterol

Source: Diabetic Cook Book, Better Homes & Gardens c. 1992
Shared but not tested by Elizabeth Rodier, Oct 93.