Best 3 Diabetic Pumpkin Pie Recipes

Are you searching for a delectable yet health-conscious approach to satisfy your sweet cravings? Look no further! In this comprehensive article, we aim to unveil the secrets behind the most extraordinary diabetic pumpkin pie recipe. As a diabetic individual, it's crucial to make informed food choices without compromising on taste and enjoyment. We've meticulously curated a collection of delectable and diabetic-friendly pumpkin pie recipes that strike the perfect balance between sweetness, flavor, and nutritional well-being. Embark on a culinary journey where taste meets health, and discover the art of crafting the perfect diabetic pumpkin pie.

Check out the recipes below so you can choose the best recipe for yourself!

SUGAR FREE PUMPKIN PIE

Sugar Free Pumpkin Pie image

Make and share this Sugar Free Pumpkin Pie recipe from Food.com.

Provided by sugarfree

Categories Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 eggs
1 (15 ounce) can pumpkin
3/4 cup Splenda granular
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon clove
1 (12 ounce) can evaporated milk
1 -9 inch unbaked pie shell

Steps:

Pre-heat oven to 425 degrees.
Combine ingredients.
Pour into pie crust.
Bake 15 minute at 425.
Reduce heat to 350 degrees and bake 45 minutes.
Cool and garnish with whipped cream.

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

Ingredients

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

DIABETIC PUMPKIN PIE

Diabetic Pumpkin Pie image

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

Ingredients

9 inches unbaked pie shells
2/3 cup brown sugar substitute
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
1/8 teaspoon ginger
2 cups pumpkin
3 eggs, beaten
3/4 cup evaporated milk
1/4 cup milk

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.

Tips:

Use a combination of whole wheat flour and oat flour. This will make the crust more nutritious and flavorful.
Add some spices to the crust. Cinnamon, nutmeg, and ginger are all great options.
Don't overmix the crust. Overmixing will make the crust tough.
Chill the crust before baking. This will help it to hold its shape.
Use a pumpkin puree that is not too watery. If the puree is too watery, the pie will be runny.
Add some cornstarch to the pumpkin puree. This will help to thicken the pie.
Bake the pie at a low temperature. This will help to prevent the crust from burning.
Let the pie cool completely before serving. This will allow the flavors to meld together.

Conclusion:

Diabetic pumpkin pie is a delicious and festive dessert that can be enjoyed by people with diabetes. By following the tips in this article, you can make a pie that is both healthy and delicious.