Pineapple Pumpkin Pie(SD Diabetes Control Program cookbook, Healthy Diabetes Recipes and More . . .)
Filling: 2 envelopes unflavored gelatin 3 tablespoons cool water 1/4 cup boiling water 1 16-ounce can pumpkin 1 8-ounce can crushed pineapple in juice 2 tablespoons sugar 1 cup milk 1 1/2 teaspoons cinnamon 1/8 teaspoon ground cloves 2 teaspoons vanilla |
Crust: 1 cup graham cracker crumbs 2 tablespoons melted margarine 2 tablespoons sugar |
Mix all of the crust ingredients together and pat into a 9-inch pie pan. Soften the gelatin in cool water for 5 minutes. Add boiling water and stir until the gelatin is completely dissolved. Put the gelatin mixture and all of the other filling ingredients in a blender and blend until smooth and frothy. Allow the mixture to stand until slightly thickened before pouring into the graham cracker crust. Pour filling into crust. Chill for at least 3 hours before serving. Makes 8 servings.
Nutritional Information (1 serving):
Calories: 172
Carbohydrates: 30 grams
Protein: 5 grams
Fat: 5 gram
Saturated fat: 1 gram
Cholesterol: trace
Fiber: 3 grams
Sodium: 138 mg
Potassium: 268 mg
Calcium: 71 mg
Exchanges: 1 starch, 1 fruit, 1 fat
