Diabetic Low Fat Pumpkin Pie Recipes

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LIGHT AND LUSCIOUS PUMPKIN PIE



Light and Luscious Pumpkin Pie image

If pumpkin pie is a must for the holidays, this version fulfills that holiday tradition without derailing your meal plan.

Provided by EatingWell Test Kitchen

Categories     Diabetes-Friendly Thanksgiving Dessert Recipes

Time 1h45m

Number Of Ingredients 14

1 ⅓ cups all-purpose flour
¼ teaspoon salt
⅓ cup cooking oil
3 tablespoons fat-free milk
1 (15 ounce) can pumpkin
⅓ cup sugar or sugar substitute equivalent to 1/3 cup sugar
2 tablespoons honey
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ cup refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten
1 teaspoon vanilla
¾ cup evaporated fat-free milk
10 tablespoons Frozen light whipped dessert topping, thawed

Steps:

  • To prepare pastry: Stir together flour and salt in a medium bowl. Add oil and milk all at once to the flour mixture. Stir lightly with a fork. Form into a ball.
  • Preheat oven to 450 degrees F. On a well-floured surface, use your hands to slightly flatten the dough; roll from center to edge into a circle about 12 inches in diameter. To transfer the pastry, wrap it around the rolling pin. Unroll the pastry into a 9-inch pie plate. Ease the pastry into the pie plate, being careful not to stretch. Trim the pastry to 1/2 inch beyond the edge of the pie plate. Fold under the extra pastry; flute or crimp edge as desired. Do not prick. Line the pastry with a double thickness of heavy foil. Bake for 8 minutes. Remove the foil. Bake for 5 minutes more. Cool on a wire rack while preparing the filling. Reduce oven temperature to 375 degrees F.
  • To prepare filling: Combine pumpkin, sugar, honey, cinnamon, ginger and nutmeg in a medium bowl. Add egg and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk.
  • Pour the filling into the baked pastry shell. To prevent overbrowning, cover the edge of the pie with foil. Bake until the filling appears set, 40 to 45 minutes (the edges of the filling may crack slightly).
  • Cool completely on a wire rack. Cover and refrigerate within 2 hours. If desired, serve with dessert topping.

Nutrition Facts : Calories 187.4 calories, Carbohydrate 29.2 g, Cholesterol 1.1 mg, Fat 5.9 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 0.6 g, Sodium 107.7 mg, Sugar 14.2 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

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.

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

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

LOW-FAT PUMPKIN PIE



Low-Fat Pumpkin Pie image

Thanksgiving is coming up, and we all know what that means! Food! Hey, we all love pumpkin pie, right? Why not make it low-fat? What? You didn't think that it could be done? Well feast your eyes (and mouth) on this!

Provided by Dan3743

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

2/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger, ground
1/2 teaspoon nutmeg, ground
1 pinch clove, ground
1 1/2 cups canned pumpkin
1 1/2 cups evaporated skim milk
1/2 teaspoon orange rind, grated
3 egg whites, slightly beaten
1 teaspoon vanilla extract
1/2 cup orange juice
9 inches low-fat pie shells, unbaked (graham cracker is fine)

Steps:

  • Preheat oven to 450F.
  • In a large bowl, combine sugar, cinnamon, ginger, nutmeg and cloves
  • pumpkin and stir well
  • Add vanilla, evaporated milk, orange rind and egg whites
  • Beat with an electric mixer until smooth
  • Fold in orange juice
  • Pour into unbaked pie shell bake for 10 minutes
  • Reduce heat to 325F and bake for 45 minutes or until knife inserted comes out clean.

Nutrition Facts : Calories 247.9, Fat 7.8, SaturatedFat 2, Cholesterol 1.9, Sodium 303.7, Carbohydrate 38.2, Fiber 2.3, Sugar 25.2, Protein 7

DIABETIC, LOW-FAT PUMPKIN PIE



Diabetic, Low-Fat Pumpkin Pie image

Make and share this Diabetic, Low-Fat Pumpkin Pie recipe from Food.com.

Provided by Dancer

Categories     Pie

Time 1h20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

2 cups canned pumpkin
2 cups water
1 cup 1% low-fat milk (equal to 4 cups low-fat milk)
2 eggs
sugar substitute (equal to 3/4 cup brown sugar)
1/2 teaspoon salt
1 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon clove, ground

Steps:

  • Mix all ingredients.
  • Pour into a 9" glass pie pan sprayed with nonstick spray.
  • Bake in a preheated 350F oven for 1 hour, or until knife inserted into center of pie comes out clean.

Nutrition Facts : Calories 54, Fat 1.7, SaturatedFat 0.7, Cholesterol 48, Sodium 326.2, Carbohydrate 7.1, Fiber 2, Sugar 3.7, Protein 3.3

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