How to Make a No-Bake, Diabetic Friendly Pumpkin Pie

I was working on an article for the Diabetes Library (http://diabetes.boomja.com) about converting recipes for diabetics, and this was my test recipe. I think it turned out just fine!

* Sugar-free caramel topping (from the ice cream aisle at the grocery store)

* Pecan pieces

* 1 c canned pumpkin

* 1 c milk

* 2 pkg sugar free instant pudding

* 1 small tub sugar free whipped topping

* cinnamon

* nutmeg

* Graham cracker crust

Pour 1/4 cup of the caramel topping into the graham cracker crust and sprinkle it with pecan pieces.

Step2

Beat the milk, pudding mix, pumpkin and spices until blended. Stir in 1/2 cup of the whipped topping.

Step3

Spread the mix in the crust.

Step4

Refrigerate at least 1 hour. Top with more caramel topping, pecan pieces and whipped topping and serve.