PUMPKIN CHIFFON PIE

 

Not all diabetics can enjoy this dessert! If your diabetes is under control and you ate a lean protein meal, you should be able to enjoy 1 small slice of this pie.

2 3/4 cups cold fat-free milk

2 pkgs (1.5-oz each) instant sugar-free vanilla pudding mix
1 can (15-oz) solid pack pumpkin
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 reduced-fat graham cracker 9-inch crust (or a baked sugar-free pastry crust)
Sugar-free frozen whipped topping, thawed
Additional cinnamon for garnish

Combine the milk and pudding mix in a mixing bowl; beat 1 minute (makes a thick mixture). Add the pumpkin, cinnamon, ginger and cloves; beat another minute. Pour into the crust; cover and refrigerate at least 2 hours, until firm.

To serve, garnish with the whipped topping sprinkled lightly with cinnamon.

Yield: 8 servings
Per serving (with graham cracker crust): 217 calories, 42 g carbs, 4 g protein, 3 g fat
Diabetic exchanges: 2 1/2 starch, 1/2 fat

You can lower the carb count by baking your own sugar-free whole-grain crust or using a low-carb crust of your choice. A diabetic should only have 1 small slice of this pie.

*Note: This is a special treat for diabetics whose blood sugar is under control.

Note: File Photo

This is my diabetic version of an old TOH recipe.