Happy Thanksgiving everyone! No matter where you are, may all your dishes be "bolus-worthy"!
Thanks! Best part: They’re tasty, too! 
Nice pies. Diabetic friendly? Recipe?
Thanks, Richard! I suppose whether or not the recipe is “diabetic friendly” depends on how many carbohydrates you’re consuming in a day. If you’re consuming under 80 grams per day, one slice (1/8) of the pie will eat up nearly 25% of your day’s allotment. Of course, you can always cut the pie into smaller slices, eat less of other carbs, and/or add additional exercise to help moderate the impact of the pie.
Disclosure: This is a recipe from the November, 1993 issue of Diabetes Forecast magazine. I didn’t make it up myself, nor have I actually “fact checked” the nutrition calculations they provided. If you find an error in the nutrition facts, go ahead and let me know!
Nonstick spray
1 16-oz. Can solid-pack pumpkin
1 13-oz. Can evaporated skim milk
1 egg
2 egg whites
½ cup biscuit mix
2 Tbsp. Sugar
8 packets heat stable sugar substitute
2 tsp. Pumpkin pie spice
2 tsp. Vanilla
Heat oven to 350° F. Lightly spray a 9-inch pie pan with nonstick spray.
Place all ingredients in blender, food processor, or mixing bowl.
Blend 1 minute or beat 2 minutes with mixer.
Pour into pie pan and bake for 50 minutes or until center is puffed up.
One serving: 1/8 recipe
Calories: 110
Carbohydrates: 18 grams
Protein: 6 grams
Fat: 2 grams
Fiber: 1 gram
Cholesterol: 37 milligrams
Sodium: 175 milligrams