Pumpkin Pie for Patients with Diabetes

Print

With ImageWithout Image

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.

Cook modePrevent screen from turning off

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

1. Preheat oven to 350°F.
2. Place pumpkin, spices, milk, egg, and Splenda in a medium-sized mixing bowl and mix well.
3. Place crust in the bottom of a 9" glass pie pan and trim excess off edges.
4. Pour pie filling into crust. Bake until firm in center, about 50-60 minutes.
5. Allow to cool. Cut in 8 and serve each piece on a plate.
6. 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

copyright foodandhealth.com

Did you make this recipe?

Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes