Simple Diabetic Pumpkin Pie Recipes

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

Diabetic Pumpkin Pie image

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.

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

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

Sugarless Pumpkin Pie II image

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

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

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

Crustless Sugar-Free Pumpkin Pie Diabetic image

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

Ingredients

1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated skim milk
1/2 cup egg substitute (equivalent to 2 eggs)
2 egg whites
3/4 cup artificial sweetener (equivalent to 3/4 cup sugars)
1 teaspoon cinnamon, ground
1/4 teaspoon allspice, ground
1/4 teaspoon ginger, ground
1/8 teaspoon salt
1/2 cup reduced-fat graham cracker crumbs
light whipped topping (optional)
cinnamon (optional)

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

Pumpkin Pie for Diabetics image

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

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