Diabetic Pumpkin Pie
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 9 inch unbaked pie shells
- 157.80 ml brown sugar substitute
- 2.46 ml salt
- 7.39 ml cinnamon
- 1.23 ml nutmeg
- 0.61 ml clove
- 0.61 ml ginger
- 473.18 ml pumpkin
- 3 eggs, beaten
- 177.44 ml evaporated milk
- 59.14 ml milk
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
I live in rural central Canada. I love hockey, horses and music. My favorite cookbook is an old handwritten one of my grandmothers.