Pumpkin Pie Recipe Photo - Diabetic Gourmet Magazine Recipes


  • 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.


  1. Heat oven to 350F. 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.

Recipe Yield: Servings: 8

Content Continues Below ⤵ ↷

Nutritional Information Per Serving:

Calories: 230
Fat: 8 grams
Sodium: 267 milligrams
Cholesterol: 104 milligrams
Protein: 8 grams
Carbohydrates: 31 grams

Diabetic Exchanges

1 Fruit; 1 Bread; 1-1/2 Fat

Book Title: Sweet Inspirations - A Sugar Free Dessert Cookbook

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