Best 6 Diabetic Pumpkin Pie Recipes
Indulge in a delightful culinary experience with our specially curated collection of diabetic-friendly pumpkin pie recipes. Whether you're a seasoned baker or just starting out, we have options to suit every skill level and preference. From classic pies with a flaky crust to gluten-free and sugar-free variations, our recipes cater to diverse dietary needs while delivering the irresistible flavors of pumpkin pie. Savor the rich, creamy filling made with pumpkin puree, warm spices, and a touch of sweetness from natural sources. Enjoy a guilt-free treat that won't compromise your health goals. Explore our recipes for a perfect balance of taste and well-being.
Here are our top 6 tried and tested recipes!
SUGAR-FREE PUMPKIN CHIFFON PIE
"Even those on restricted diets should be able to enjoy a good piece of pie once in a while," contends Marijean Ackers of Riverside, California. "This creamy, wonderful dessert is a treat for the whole family. Folks are shocked to discover it's sugar-free and low in fat."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine milk and pudding mix. Beat for 1 minute (mixture will be thick). Add pumpkin and spices; beat 1 minute longer. Pour into pie crust. , Cover and refrigerate for 2 hours or until firm. If desired, garnish with whipped topping and sprinkle with cinnamon.
Nutrition Facts : Calories 217 calories, Fat 3g fat, Cholesterol 1mg cholesterol, Sodium 684mg sodium, Carbohydrate 42g carbohydrate, Fiber 4g protein.
DIABETIC PUMPKIN PIE
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
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.
PUMPKIN PIE FOR DIABETICS
Make and share this Pumpkin Pie for Diabetics recipe from Food.com.
Provided by Punky Julster
Categories Pie
Time 15m
Yield 1 pie
Number Of Ingredients 8
Steps:
- Blend all ingredients in blender until smooth.
- Use plain canned pumpkin.
- Do not use canned pumpkin pie mixture.
- Pour into pie shell and chill until ready to serve.
Nutrition Facts : Calories 1319.1, Fat 78.8, SaturatedFat 26.6, Cholesterol 68.3, Sodium 1765.9, Carbohydrate 127.4, Fiber 14.8, Sugar 8.7, Protein 30
SIMPLE DIABETIC PUMPKIN PIE
From VistaCare of Athens, Athens, GA cookbook. This is a no-bake pie (other than the pre-baked pie shell). Great for holidays! The cooking time is the chill time.
Provided by NELady
Categories Pie
Time 2h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk pudding and milk until smooth. Fold in pumpkin and spices. Stir until well blended. Pour into pie shell and refrigerate until served.
Nutrition Facts : Calories 361.6, Fat 9.3, SaturatedFat 2.7, Cholesterol 4.9, Sodium 2792.3, Carbohydrate 64.2, Fiber 1.8, Sugar 4, Protein 4.1
SUGARLESS PUMPKIN PIE II
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
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
CRUSTLESS SUGAR-FREE PUMPKIN PIE DIABETIC
Make and share this Crustless Sugar-Free Pumpkin Pie Diabetic recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sweetener, beat until smooth.
- Add the spices and salt, beat until well mixed.
- Stir in graham cracker crumbs.
- Pour into a 9-in. pie plate that has been coated with nonstick cooking spray.
- Bake at 325°F for 50-55 minutes or until a knife inserted near the center comes out clean.
- Cool.
- If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon.
- Store in the refrigerator.
- Sweet 'N Low or Sweet One are recommended for baking.
Nutrition Facts : Calories 65.6, Fat 0.7, SaturatedFat 0.2, Cholesterol 1.9, Sodium 127.4, Carbohydrate 8.8, Fiber 0.4, Sugar 5.7, Protein 6.5
Tips:
- Use a low-carb crust. A store-bought graham cracker crust or a homemade almond flour crust are both good options.
- Use canned pumpkin. Fresh pumpkin can be difficult to find and prepare, so canned pumpkin is a convenient and affordable alternative.
- Use a sugar substitute. A variety of sugar substitutes can be used in this recipe, such as stevia, erythritol, or monk fruit.
- Don't overmix the batter. Overmixing can make the pie tough.
- Bake the pie until the center is set. A toothpick inserted into the center of the pie should come out clean.
- Let the pie cool completely before serving. This will allow the filling to set properly.
Conclusion:
This diabetic pumpkin pie is a delicious and healthy dessert that can be enjoyed by people with diabetes and those without. It is made with a low-carb crust, canned pumpkin, and a sugar substitute, so it is low in carbs and sugar. The pie is also easy to make and can be prepared in advance.
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