Holiday Pumpkin Pie

Thanksgiving is almost here and one of the traditional foods is pumpkin pie. Now, if you are diabetic you realize that traditional pumpkin pie will send your blood sugar skyrocketing, which is why I am providing you with this recipe for a diabetic friendly holiday pumpkin pie. With a hint of maple, this pumpkin pie is sure to satisfy.

Holiday Pumpkin Pie

1- 15oz can pumpkin

1/2 cup egg substitute

'1/2 cup granulated brown-sugar substitute

3 Tablespoons sugar-free maple syrup

1 1/2 teaspoons pumpkin pie spice

1/4 teaspoon salt

1- 12oz can evaporated skim milk

1 piecrust

1/2 cup plus 2 tablespoons frozen reduced-calorie whipped topping, thawed

Combine first 6 ingredients in a bowl and mix well. Gradually stir in milk. Pour into piecrust. Bake at 425 degrees for 15 minutes, reduce heat to 350 and bake 35 to 40 minutes or until set. Cover pastry with aluminum foil to prevent excessive browning. Let cool completely on a wire rack. Top each serviing with 1 tablespoon whipped topping and sprinkle with brown sugar substitute if desired.