Best Diabetic Pumpkin Pie Recipes
CRUSTLESS SUGAR-FREE PUMPKIN PIE DIABETIC
Make and share this Crustless Sugar-Free Pumpkin Pie Diabetic recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sweetener, beat until smooth.
- Add the spices and salt, beat until well mixed.
- Stir in graham cracker crumbs.
- Pour into a 9-in. pie plate that has been coated with nonstick cooking spray.
- Bake at 325°F for 50-55 minutes or until a knife inserted near the center comes out clean.
- Cool.
- If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon.
- Store in the refrigerator.
- Sweet 'N Low or Sweet One are recommended for baking.
Nutrition Facts : Calories 65.6, Fat 0.7, SaturatedFat 0.2, Cholesterol 1.9, Sodium 127.4, Carbohydrate 8.8, Fiber 0.4, Sugar 5.7, Protein 6.5
LITE 'N EASY CRUSTLESS PUMPKIN PIE (DIABETIC)
I put this into custard cups because it's made without a crust and simply mixed and refrigerated until firm. It's not very sweet so you might want to add some Splenda if you like a sweeter taste. I used caramel flavoring in place of the vanilla and pecan halves in place of the raspberries.
Provided by Annacia
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- COAT 9-inch deep-dish pie plate with nonstick cooking spray.
- PLACE water in medium bowl; sprinkle gelatin over water.
- Let stand for 5 to 10 minutes or until softened. Mixture may be firm.
- Bring 1 cup evaporated milk just to a boil in small saucepan.
- Slowly stir hot evaporated milk into gelatin.
- Stir in remaining evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract.
- POUR mixture into prepared pie plate.
- Refrigerate for 2 hours or until set.
- Garnish with whipped topping and raspberries, if desired.
Nutrition Facts : Calories 46, Fat 0.1, SaturatedFat 0.1, Sodium 5, Carbohydrate 9.7, Fiber 0.3, Sugar 3.6, Protein 2.1
DIABETIC PUMPKIN PIE
Make and share this Diabetic Pumpkin Pie recipe from Food.com.
Provided by Northern_Reflectionz
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Prehead over to 425.
- Combine sweetener, salt and spices.
- Blend in pumpkin, eggs and milks.
- Pour into pastry shell.
- Bake 425 for 15mins
- Reduce heat to 400 and bake until knife inserted comes out clean.
DIABETIC, LOW-FAT PUMPKIN PIE
Make and share this Diabetic, Low-Fat Pumpkin Pie recipe from Food.com.
Provided by Dancer
Categories Pie
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients.
- Pour into a 9" glass pie pan sprayed with nonstick spray.
- Bake in a preheated 350F oven for 1 hour, or until knife inserted into center of pie comes out clean.
Nutrition Facts : Calories 54, Fat 1.7, SaturatedFat 0.7, Cholesterol 48, Sodium 326.2, Carbohydrate 7.1, Fiber 2, Sugar 3.7, Protein 3.3
DIABETIC FRIENDLY PUMPKIN PIE
Add Splenda for baking instead of sugar that will bring down the carb level to 13 carbs per serving and extra for the whipped cream which you need another 1 or 2 carbs if using the refrigirator ready made whipped cream from the supermarket
Provided by Nicole S
Categories Pies
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Line the crust in the 9 1/2 -inch deep dish glass round pie form pierce the bottom all over with a form and chil until firm about 30 minutes Line the crust with foil then fill the pie with dried beans Bake in preheated 350F oven for about 20 minutes or until edges are golden. Remove the foil and beans let cool completely on a rack for 10-15 minutes
- 2. Make the filling. Whisk with an electric mixer in low spead until everything is well blended, the pumpkin, brown sugar, eggs, vanila, half and half, ginger, cinamon, nutmeg and cloves in a bowl. Pour into the crust bake until the edges are set but the center quivers 1 hour to an 1 hour and 15 minutes. (Cover the edges of the crust with foil if they brown too quickly)
- 3. Cool completely on a rack serve with whipped cream!
PUMPKIN PIE PUDDING: DIABETIC FRIENDLY
crockpot recipe. I have included the nutirional values. This is another recipe I got from a diabetic cook book.. My sister loves pumpkin pie and this is a nice substitute.
Provided by Pam Blais @PamTheCookingWitch
Categories Pies
Number Of Ingredients 9
Steps:
- Mix together all ingredients. pour into a greased crockpot.
- Cook on low six to seven hours or until a thermometer reads one hundred and sixty degrees. Serve with fat free whipped topping.
- Nutritional values: calories: one hundred seventy one fat: four grams carbs: 28 grams fiber: 2 grams sugar: nineteen grams
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