Pumpkin Pie for Diabetics 

Crust: 3/4 C crushed ginger snaps (approx. 12-15) 1/2 C crushed graham crackers 1 TB Splenda white 1 TB flour 3 TB melted margarine Combine ginger snaps and graham cracker crumbs, Splenda, and flour in a 9″ pie plate. Drizzle melted margarine and mix with fork. Pat crumb mix to cover sides and bottom of pie plate. Chill 1 hour until firm. Pie Filling: 16 oz. can pumpkin pie filling 1/2 C Splenda brown 1 tsp cinnamon 1/2 tsp. ginger 1/4 tsp. nutmet 3/4 C liquid egg substitute 1 C evaporated skim milk Combine all ingredients in mixing bowl. Pour into prepared crust. Cover edges with foil. Bake at 375 deg. oven for 30 min. Remove foil. Bake 10-15 minutes more until center appears ‘set’ when shaken. Cool on wire rack: cover and chill to store. 8 servings. Recipe Submitted by:Beverlee Beers Richardson, Hancock