"Lo-Cal" Pumpkin Pie And Diabetic
A light, diabetic-friendly pumpkin pie with smooth pumpkin flavor and warm spices, perfect for health-conscious dessert lovers or those managing blood sugar levels.
Ingredients
Instructions
- Preheat oven to 350°F.
- Lightly spray a 9-inch pie pan with vegetable spray.
- Place all ingredients in a blender, food processor, or mixing bowl.
- Mix well until combined.
- Pour the mixture into the prepared pie pan.
- Bake for about 50 minutes or until the center is puffed up.
Tips & Substitutions
For a smoother texture, blend the mixture thoroughly to ensure all ingredients are well combined. You can substitute the evaporated milk with unsweetened almond milk for a lower-calorie option. If you're looking for a gluten-free version, use a gluten-free biscuit mix. Adding a pinch of salt can enhance the flavors, similar to tips in American recipes.
Serving Suggestions
Serve this pie chilled or at room temperature, topped with a dollop of sugar-free whipped cream for an indulgent touch. It pairs beautifully with a scoop of vanilla ice cream or alongside a warm cup of coffee. Consider serving with a light salad for a contrasting texture, similar to pairing options found in vegetarian recipes.
Storage & Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 4 days. To reheat, slice and place in a microwave for 15-30 seconds or until warmed through. Alternatively, you can reheat individual slices in a preheated oven at 350°F for about 10 minutes, ensuring the crust remains crisp.
Nutrition & Diet Analysis (per serving)
Each serving of "Lo-Cal" Pumpkin Pie And Diabetic contains roughly 676 calories, with 16g protein, 115g carbohydrates, and 10g fat. It is an excellent source of protein (32% of the Daily Value), vitamin A (26% of the Daily Value), and calcium (25% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 670mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just ensure to roast and puree it until smooth. One medium pumpkin yields about 2 cups of puree, which is perfect for this recipe. Remember to adjust the baking time slightly, as fresh puree may have more moisture than canned.
Is this pumpkin pie suitable for diabetics?
Absolutely! This recipe uses sugar substitutes and reduced sugar, making it a diabetes-friendly option. The combination of ingredients helps maintain a lower glycemic index, but it's always best to consult with a healthcare provider regarding personal dietary needs.
Can I make this pie ahead of time?
Yes, you can prepare this pie a day or two in advance. Bake it, let it cool completely, and refrigerate. This allows the flavors to meld beautifully. Just remember to bring it to room temperature before serving for the best taste and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).