Diabetic Pumpkin Pie Recipes
PUMPKIN PIE FOR DIABETICS
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
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
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.
SUGARLESS PUMPKIN PIE II
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
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
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
SIMPLE DIABETIC PUMPKIN PIE
From VistaCare of Athens, Athens, GA cookbook. This is a no-bake pie (other than the pre-baked pie shell). Great for holidays! The cooking time is the chill time.
Provided by NELady
Categories Pie
Time 2h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk pudding and milk until smooth. Fold in pumpkin and spices. Stir until well blended. Pour into pie shell and refrigerate until served.
Nutrition Facts : Calories 361.6, Fat 9.3, SaturatedFat 2.7, Cholesterol 4.9, Sodium 2792.3, Carbohydrate 64.2, Fiber 1.8, Sugar 4, Protein 4.1
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