Simple Diabetic Pumpkin Pie Recipes
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
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
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
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
DIABETIC, LOW-FAT PUMPKIN PIE
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
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
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.
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
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