My Moms Cream Cheese Pumpkin Pie/ Original...and SUGAR FREE version

Yep with a diabetic kiddo, on board, we watch our sugar content and try to up the Fiber...but the biggest thing for a type one diabetic (which is VASTLY different than a type 1 diabetic) is CARBS.
So we watch the fatty carbs for Gavin, while I struggle with Sugar, and Yeast...and most processed stuff. Lupus can also cause Irritable Bowl Syndrome...on top of the lovely amount of steroids I have had to take throughout the last ten years .. it bumps up my intolerance for sugar, AKA Insulin resistance.

Soo I end up making A "Original Version"...for the other Nine peps in our fam..but also do a Sugar Free, version for me and my Gav.

Even with the bread we make, I buy a special flour that gives a whopping 5 grams protein per 1/4 cup....

Original Pumpkin Pie
(makes Two Pies

* 2 eggs
* 2 (15 ounce) can pumpkin
* 1/2 teaspoon salt
* 2 teaspoons Pumpkin Pie Spice
* 2 (12 ounce) Sweetened Condensed Milk
* 4 oz (half a block) of Softened Cream Cheese
* 1 -9 inch unbaked pie shell



Directions:

1. Pre-heat oven to 425 degrees.
2. Combine ingredients.
3. Pour into pie crust.
5. Reduce heat to 350 degrees and bake 45 minutes.
6. Cool and garnish with whipped cream.




Sugar Free Pumpkin Pie
(sometimes for a treat I bake this without crust to be extra healthy)

* 2 eggs
* 2 (15 ounce) can pumpkin
* 3/4 cup Splenda granular/ or Tablespoons Stevia
* 1/2 teaspoon salt
* 2 teaspoons Pumpkin Pie Spice
* 2 (12 ounce) can evaporated milk
* 4 oz (half a block) of Softened Cream Cheese
* 1 -9 inch unbaked pie shell



Directions:

1. Pre-heat oven to 425 degrees.
2. Combine ingredients.
3. Pour into pie crust.
5. Reduce heat to 350 degrees and bake 45 minutes.
6. Cool and garnish with whipped cream/ blended with vanilla & Splenda