Gladys,

My mother also was just diagnosed with adult-onset diabetes. I know from hearing about her Thanksgiving that she particularly missed the pumpkin pie so I searched the internet for a recipe so she wouldn't be disappointed at Christmas. She said this tasted just like the real thing! I found it on a Famous Brand Names site . They have many recipes adapted for diabetic cooking. Good luck and best wishes for the new year.

Laurel

Pumpkin Pie
(Makes 8 servings)

Pastry for single crust 9-inch pie
1 can (16 ounces) pumpkin
1 can (12 ounces) evaporated skim milk
3 eggs
5-1/2 teaspoons EQUAL® FOR RECIPES or 18 packets EQUAL® sweetener or 3/4 cup EQUAL® SPOONFUL™
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Roll pastry on floured surface into circle
1 inch larger than inverted 9-inch pie
pan. Ease pastry into pan; trim and flute
edge.

Beat pumpkin, evaporated milk and eggs
in medium bowl; beat in remaining ingredients. Pour into pastry shell. Bake in preheated 425°F oven 15 minutes; reduce heat to 350°F and bake until knife inserted near center comes out clean,
about 40 minutes. Cool on wire rack.