Diabetic Pumpkin Pie Recipe

Nutritional Facts:

Exchanges Per Serving: 1 Serving = 1/4 Lean Meat, 3/4 Milk, 1/6 Bread
Calories Per Serving: Filling = 135 Pastry = 110

Recipe Ingredients:

Pumpkin Pie Filling

  • 1 1/2 cup Pumpkin, Canned Or Fresh Cooked
  • Non Nutritive Sweetener Equivalent To 3/4 C Sugar
  • 1/2 tsp Salt
  • 1 1/4 tsp Cinnamon
  • 1/2 tsp Ground Ginger, Or To Taste
  • 1/4 tsp Ground Nutmeg, Or To Taste
  • 1/4 tsp Ground Cloves, Or To Taste
  • 2 large Eggs, Slightly Beaten
  • 1 1/4 cup Nonfat Milk
  • 2 cup Nonfat Evaporated Milk
  • Pastry For One 9-Inch Pie Crust, Unbaked

Pie Crust

  • 1 1/3 cup Flour, Sifted
  • 1/2 tsp Salt
  • 1/2 cup Diet Margarine, Melted
  • 2 tbsp Cold Water

Recipe Instructions:

Preheat the oven to 400 Degrees F. Combine the pumpkin, sweetener, salt, and spices, blending well then blend in the eggs, milk, and evaporated milk. Pour into the unbaked pastry shell and bake until a knife inserted between the center and outside come out clean. Cool to room temperature before serving.

Pie Crust:

Sift the flour and salt together, then dribble th margarine over the surfae. Stir, with a fork, until completely mixed then add the water to the margarine-flour mixture and stir until a smooth ball if formed. Roll out the dough to fit the pie pan. Place in the pie pan and flue the edges with the fork. Refrigerate if the crust is to be filled prior to baking. If baked unfilled, make several cuts with a sharp knife in the bottom and sides of the crust. Bake at 450 degrees F for 13 to 15 minutes or until golden brown.

Take a look at a larger selection of diabetic pie recipe collections on Cooking For Diabetics.

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