Prep 10 mins
Cook 45 mins
A great treat for those on diets or for diabetics
Make and share this Diabetic Pumpkin Pie recipe from Food.com.
- 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
- 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.
This Diabetic Pumpkin Pie was fantastic. I made two pumpkin Pie 1regular pumpkin pie and 1 Diabetic Pumpkin Pie and no one could tell the differences. In fact the diabetic pie was better.This is a forever pie. Thank You
I have never made a pumpkin pie from scratch before but this recipe was very simple. I made this pie and bought a regular pumpkin pie from Marie Callender's and my guests all preferred the taste and texture of the sugar free pie over the bakery pie. It was delicious!! My advice to anyone who is not familiar with using fresh pumpkin is when you have pureed the pumpkin, let it drain before you use it. Takes about an hour. I used coffee filters in a strainer over a bowl. Can't go wrong with this pie!