Diabetic Pumpkin Pie Recipe - Diabetic Recipe from Diabetic Gourmet Magazine
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Pumpkin Pie

Prep Time: 25 Minutes - Cost: $
Servings: 8 - Difficulty Level: 2
Ratings Rating: 4.50, 2 Votes | Read Comments
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Ingredients

  • Pastry for one-crust pie
  • 1-3/4 cups canned pumpkin (or fresh mashed)
  • 1/2 tsp salt
  • 1-1/2 cups evaporated skim milk
  • 3 eggs
  • 2/3 cup fruit sweetener **
  • 2 tsp ginger
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves

    ** To make this fruit sweetener, mix together 1/3 cup frozen apple juice concentrate (thawed) and 1/3 cup granulated fructose.

Directions

  1. Heat oven to 350° F. Prepare pastry and line 9-inch pan with crust.
  2. Flute edge of crust. Combine all ingredients in order and beat two minutes on low with electric mixer. Pour mixture into crust and bake for 30-40 minutes or until pie seems set. Cool slightly before serving.

Nutritional Information (Per Serving)
Calories: 230
Protein: 8 g
Sodium: 267 mg
Cholesterol: 104 mg
Fat: 8 g
Carbohydrates: 31 g
Exchanges: 1 Fruit; 1 Bread; 1-1/2 Fat

Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
Author: Patti Lynch

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