Recipe: Diabetic Pumpkin Pie

Diabetic Pumpkin Pie
Makes 2 pies

2 1/2 cups (1 1/2 pound) pumpkin puree
1 (12-ounce) can evaporated milk
2 eggs
10 packs Equal sugar substitute
1/2 cup Sugar Twin brown sugar replacement
1Tbsp. margarine, softened
2 tsp. vanilla extract
2 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/4 tsp. ground mace
1/2 tsp. salt

2 unbaked 9-inch pie shells

Preheat oven 350 degree

In large bowl, combine pumpkin, evaporated milk, eggs, Equal, Sugar Twin, margarine, vanilla, spices, and salt. Beat until smooth. Pour into pie shells.

Bake 50-60 minutes or until knife inserted into center comes out clean.