Pumpkin Pie(For Diabetics)
A diabetics-friendly pumpkin pie with rich pumpkin flavor and warm spices, suitable for those seeking a tasty, low-sugar dessert option that everyone can enjoy.
Ingredients
Instructions
- Combine all ingredients in a mixer bowl and mix at medium speed until smooth.
- Pour the mixture into a 9-inch pie crust.
- Bake at 425°F for 15 minutes.
- Reduce temperature to 350°F and continue baking for 30 minutes.
- Allow to cool before serving.
Tips & Substitutions
For a lower calorie option, consider using a homemade crust made with whole wheat flour or almond flour. You can also substitute the Sugar Twin brown sugar replacement with stevia for a different sweetness profile. Make sure to mix the ingredients well to avoid any lumps, and adjust the pumpkin pie spice to suit your taste preferences. This recipe is part of American recipes, so feel free to explore variations.
Serving Suggestions
Serve the pumpkin pie with a dollop of sugar-free whipped cream or a sprinkle of cinnamon on top for added flavor. It pairs wonderfully with a cup of Heavenly Hot Chocolate, making it a perfect dessert for fall gatherings. For a more substantial meal, consider serving it alongside Tyler's Tuna Fish Salad for a balanced spread.
Storage & Reheating
Store any leftover pumpkin pie in an airtight container in the refrigerator for up to 3-4 days. To reheat, place slices in a microwave-safe dish and heat for about 30 seconds to 1 minute, or until warmed through. Alternatively, you can reheat in a preheated oven at 350°F for about 10-15 minutes for a crispier crust.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie(For Diabetics) contains roughly 304 calories, with 5g protein, 61g carbohydrates, and 7g fat. It is an excellent source of iron (39% of the Daily Value), vitamin C (34% of the Daily Value), and calcium (25% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1013mg per serving (44% 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 puree in this recipe. Start by roasting a small sugar pumpkin until tender, then scoop out the flesh and blend it until smooth. Make sure to measure out 16 oz. for this recipe, as fresh pumpkin can vary in texture and moisture compared to canned.
Is it possible to make this pie crustless?
Absolutely! You can bake the filling without a crust in a greased pie dish for a crustless pumpkin pie. Just pour the mixed ingredients directly into the dish and adjust the baking time slightly, checking for doneness around the edges. This is a great option for those looking to reduce carbs.
How can I ensure my pie doesn't crack?
To prevent cracking in your pumpkin pie, avoid overmixing the filling, as incorporating too much air can cause it to puff up and crack during baking. Additionally, allow the pie to cool slowly in the oven with the door slightly ajar after baking, which helps stabilize the temperature and reduces the chance of cracking.
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).