Pumpkin Pie for Patients with Diabetes

Oct 14

Written By Judy Doherty

Pumpkin Pie Diabetic

Yield 8

Author Judy Doherty

Prep time

5 Min

Cook time

60 Min

Total time

1 H & 5 M

A delicious pumpkin pie recipe for those on a diabetic diet, and it's so good, everyone will enjoy it.

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Ingredients

1 15-ounce can pumpkin
2 teaspoons pumpkin pie spice
12 ounces evaporated skim milk
1/3 cup egg whites or nonfat egg substitute
1/2 cup Splenda
1 Pillsbury ready crust

Instructions

Preheat oven to 350°F.
Place pumpkin, spices, milk, egg, and Splenda in a medium-sized mixing bowl and mix well.
Place crust in the bottom of a 9" glass pie pan and trim excess off edges.
Pour pie filling into crust. Bake until firm in center, about 50-60 minutes.
Allow to cool. Cut in 8 and serve each piece on a plate.
Refrigerate leftovers.

Nutrition Facts

Calories

197.08

Fat

5.83 g

Sat. Fat

1.89 g

Carbs

31.44 g

Fiber

2.14 g

Net carbs

29.29 g

Sugar

16.89 g

Protein

6.18 g

Sodium

159.54 mg

Cholesterol

1.7 mg

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Judy Doherty

I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.

My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.

My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.

https://judydohertyphotography.com