Recipe - Diabetics Pumpkin Pie

1 9inch pie crust; baked or
cracker crumb crust from
store
2 pack (small) sugar free instant
vanilla pudding
2 cup Milk
1 cup Canned pumpkin
1 teaspoon Pumpkin pie spice
One fourth teaspoon Nutmeg
`One fourth tsp. ginger
One half teaspoon Cinnamon

(I added some Cool Whip

Blend all ingredients in blender until smooth. Use plain canned pumpkin. Do
not use canned pumpkin pie mixture. Pour intp pie shell and chill until
ready to serve.

I used to make the pumpkin pie recipe on the can of Libby's pumpkin and
used liquid sweetner instead of any sugar. I don't remember how much I
used. Just keep tasting until it is sweet enough. Not all sweetners are
good for baking. Check to make sure.

Posted to TNT Prodigy's Recipe Exchange Newsletter by
ellenmirvine@juno.com (Ellen M Irvine) on Nov 17, 1997