DIABETIC PUMPKIN PIE RECIPE

1 (16 oz.) can pumpkin
1 (13 oz.) can evaporated milk
2 eggs
1/4 c. Brown Sugar Twin
1/4 c. Sugar Twin
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ginger
Sesame Seed Crust

Combine all ingredients and mix well in blender. Pour into Sesame
Seed Crust. Bake at 425 degrees for 15 minutes, then reduce heat to
350 degrees, and bake 35 minutes longer. Exchange per serving: 1
bread, 1/2 milk, 1 fat.

–SESAME SEED CRUST–
1 c. all-purpose flour
1/4 c. sesame seed
1/2 tsp. salt
1/2 c. plus 2 tbsp. corn oil margarine
2 or 3 tbsp. cold orange juice

Combine to make 1 (9-inch) pie shell.

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