Makes 6 slices (9-inch/23 cm glass pie plate)


  • 14 ounce can pumpkin
  • 1/2 cup sugar
  • 1/2 tsp salt, ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg, ground cloves
  • 2 eggs, slightly beaten
  • 13-oz (385 ml) can evaporated skim milk
  1. In a large bowl, mix pumpkin, sugar, salt and spices.
  2. Stir in 2 slightly beaten eggs and mix well.
  3. Add the evaporated skim milk (shake can before opening) and stir until smooth.
  4. Pour into a lightly greased glass pie plate (this recipe works best in a glass pie plate instead of metal). Bake in a 400 F (200 C) oven for about 40 minutes, or until knife inserted near the center of the pie comes out clean.

Per slice:

  • Calories 168
  • Carbohydrate 31 g
  • Fiber 2 g
  • Protein 8 g
  • Fat, total 2 g
  • Fat, saturated 1 g
  • Cholesterol 65 mg
  • Sodium 298 ml

– from the book, “Diabetes Meals for Good Health” by, Karen Graham, RD, Certified Diabetes Educator

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