Pumpkin Pie For Diabetics Recipes

SUGAR FREE PUMPKIN PIE

Sugar Free Pumpkin Pie image

Make your pumpkin pie without all of the added sugar with this delicious recipe for Sugar Free Pumpkin Pie. Great for holiday baking!

Provided by Sugar Free Diva

Categories Dessert holidays thanksgiving

Time 45m

Number Of Ingredients 6

Ingredients

1/2 cup Splenda
1 1/2 tsp Pumpkin Pie Spice
2 Eggs (Whipped)
1 1/2 cup Pumpkin Puree
1 cup Half and Half
1 tsp Vanilla Extract

Steps:

Preheat your oven to 350. If using a pie crust, please have this already made and ready to go.
In a mixing bowl, blend together the sugar alternative, pumpkin spice, egg and pumpkin puree. Then Stir in the half an half and vanilla extract.
Pour this into your pie crust and bake for bake for 25-30 minutes. Tip: place a cookie sheet in the oven before you preheat it. Baking this pie on a baking sheet will help keep the crust from getting soggy.

Nutrition Facts : Calories 41 kcal, Carbohydrate 1 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 25 mg, Sodium 16 mg, ServingSize 1 serving

PUMPKIN PIE FOR DIABETICS

Pumpkin Pie for Diabetics image

Make and share this Pumpkin Pie for Diabetics recipe from Food.com.

Provided by Punky Julster

Categories Pie

Time 15m

Yield 1 pie

Number Of Ingredients 8

Ingredients

9 inches pie shells, baked
2 (1 ounce) boxes sugar-free instant vanilla pudding mix or 2 (1 ounce) boxes sugar free instant vegetarian pudding mix
2 cups milk
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 teaspoon cinnamon

Steps:

Blend all ingredients in blender until smooth.
Use plain canned pumpkin.
Do not use canned pumpkin pie mixture.
Pour into pie shell and chill until ready to serve.

Nutrition Facts : Calories 1319.1, Fat 78.8, SaturatedFat 26.6, Cholesterol 68.3, Sodium 1765.9, Carbohydrate 127.4, Fiber 14.8, Sugar 8.7, Protein 30

DIABETIC PUMPKIN PIE

Diabetic Pumpkin Pie image

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

Ingredients

9 inches unbaked pie shells
2/3 cup brown sugar substitute
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
1/8 teaspoon ginger
2 cups pumpkin
3 eggs, beaten
3/4 cup evaporated milk
1/4 cup milk

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.

SUGARLESS PUMPKIN PIE II

Sugarless Pumpkin Pie II image

A good pie for the diabetic and doesn't have an aftertaste.

Provided by Carol

Categories Fruits and Vegetables Vegetables Squash

Yield 8

Number Of Ingredients 6

Ingredients

1 (9 inch) pie shell
1 egg
6 packets granulated artificial sweetener
1 teaspoon pumpkin pie spice
1 cup pumpkin puree
1 cup evaporated milk

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl whisk together egg, sugar substitute, and pumpkin pie spice until well blended. Add pumpkin and milk to egg mixture, and stir until smooth. Pour mixture into pie shell.
Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.

Nutrition Facts : Calories 146.3 calories, Carbohydrate 13.7 g, Cholesterol 32.4 mg, Fat 8.3 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 2.5 g, Sodium 218.5 mg, Sugar 4.9 g

SUGAR-FREE PUMPKIN CHIFFON PIE

Sugar-Free Pumpkin Chiffon Pie image

"Even those on restricted diets should be able to enjoy a good piece of pie once in a while," contends Marijean Ackers of Riverside, California. "This creamy, wonderful dessert is a treat for the whole family. Folks are shocked to discover it's sugar-free and low in fat."

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

2-1/2 cups cold fat-free milk
2 packages (1.5 ounces each) sugar-free instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 reduced-fat graham cracker crust (9 inches)
Reduced-fat whipped topping and additional cinnamon, optional

Steps:

In a large bowl, combine milk and pudding mix. Beat for 1 minute (mixture will be thick). Add pumpkin and spices; beat 1 minute longer. Pour into pie crust. , Cover and refrigerate for 2 hours or until firm. If desired, garnish with whipped topping and sprinkle with cinnamon.

Nutrition Facts : Calories 217 calories, Fat 3g fat, Cholesterol 1mg cholesterol, Sodium 684mg sodium, Carbohydrate 42g carbohydrate, Fiber 4g protein.

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