Pumpkin Pie for Diabetics

I just found this great recipe and wanted to share it for those who are diabetic or do not like much sugar.

Diabetic Pumpkin Pie

1 1/2 c up pumpkin

1 c. evaporated skim milk

1/2 cup egg substitute or 2 eggs

1/4 c. Splenda or sugar substiture of your choice

1 1/4 tsp. vanilla, divided

1 tsp pumpkin pie spice

3 egg whites

1/4 tsp. cream of tartar

1/3 cup honey

Preheat oven to 350 degrees fahrenheit.

Combine pumpkin, evaporated milk, egg substitute, sugar

substitute, 1 tsp. vanilla and pumpkin pie spice in a large bowl,

mix well. Pour into 6 (6 ounce) custard cups. Place in shallow

baking dish or pan. Pour boiling water around cups to depth of

1 inch. Bake 25 minutes or until set.

Beat egg whites, cream of tartar and remaining

1/4 tsp vanilla in medium bowl with electric mixer at high speed

until soft peaks form. Gradually add honey and beat.

Spread egg white mixture over hot pumpkin pies. Return to

oven; bake 8 to 12 minutes or until golden brown. Let stand

for 10 minutes.

Serve warm. Makes 6 servings