Serves: 8
Total Calories: 236

1 (15-ounce) can pumpkin puree
3/4 cup fat-free half and half
1/2 cup granulated sugar
2 eggs, slightly beaten
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1 Buttery Pie Crust, or one deep 8-in prepared pie crust

1. Preheat the oven to 425°F.

2. In a medium bowl, with an electric mixer at medium speed, beat the pumpkin, half-and-half, sugar, eggs, cinnamon, cloves, ginger, and nutmeg until well blended, scraping the sides of the bowl, about 1 minute. Pour into the prepared crust and bake 15 minutes. Reduce the temperature to 350°F and bake until the center is firm, about 45 minutes. Serve chilled.

EXCHANGES
2 Carbohydrate
2 Fat

NUTRITION FACTS
Calories 246
Calories from Fat 93
Total Fat 10g
Saturated Fat 2g
Cholesterol 59mg
Sodium 124mg
Carbohydrate 34g
Dietary Fiber 2g
Sugars 16g
Protein 5g

Nutritional Facts:

Serves: 8
Total Calories: 236
Calories from Fat: 104

More Recipes from the Forbidden Foods Diabetic Cooking Cookbook:
Apple Cranberry Cobbler
Apple Pie
Banana Cream Pie
Boston Cream Pie
Buttery Pie Crust
Graham Cracker Crumb Crust
Key Lime Pie
Lemon Meringue Pie
Old-Fashioned Apple Crisp
Pumpkin Pie
Star-Spangled Cherry Pie