Hope these are a help BV,

DIABETIC PUMPKIN PIE

9-inch unbaked pastry shell
2/3 c. instant dry nonfat milk
1 1/4 c. water
3 eggs, slightly beaten
15 oz. can pumpkin
3 1/2 tsp. liquid sweetener
1 1/4 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cloves

Preheat oven to 400 degrees. Mix dry milk and add water. Add
remaining ingredients and beat well with rotary beater and pour
into shell. Bake for 50 to 60 minutes.

DIABETIC COOKIES

1 c. Crisco
2 eggs
5 Tbsp. Sweet*10
2 tsp. butter flavor
1/2 tsp. cream of tartar
1/2 tsp. soda
3 c. sifted flour
1 c. pecans
1 c. chopped dates

Beat eggs, Crisco and Sweet*10, then add all the other
ingredients. You have to mix by hand. Then roll in balls and
flatten with a fork. Bake at 350 degrees for 15 to 20 minutes until
brown.

NO-COOK DIABETIC COOKIES

1 stick margarine
1/2 c. milk
1 sq. unsweetened chocolate

Cook 1 minute, stirring while cooking. Add:
1 c. ground dates
1 c. ground raisins
1 c. chopped nuts
1/2 c. peanut butter
1 tsp. liquid sweetener
3 c. quick oats
1 tsp. vanilla
Pat out the mixture in small patties. Do not bake.
These may be frozen, because the recipe makes a large amount of
patties.

DIABETIC PECAN PIE

3 whole eggs
8 oz. No Sugar pancake
syrup
pinch of salt
1/2 tsp. NutraSweet
chopped pecans (30 for top)
1/4 block butter, soft
1 Tbsp. plain flour
1/2 tsp. vanilla
8 oz. pecan meat
1 (9-inch) pie shell

Preheat oven to 350 degrees. Combine all ingredients. Using
medium-sized bowl and mixer at medium speed, mix about 8
minutes. Pour filling in pie shell and put pecan halves on
top. Bake for 35 minutes. Let cool before slicing.