Diabetic-Friendly Pumpkin Pie

 

Looking for a diabetic-friendly holiday dessert? Look no further -- we've got you covered.

Pumpkin PieDiabetic-Friendly Pumpkin Pie

Serves: 8 | Serving Size: 1/8th pie

Ingredients:

  • 1 15-ounce can pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 12 ounces evaporated skim milk
  • 1/3 cup egg whites or nonfat egg substitute
  • 1/2 cup Splenda
  • 1 Pillsbury ready pie crust

Directions:

  1. Preheat oven to 350 degrees. Place pumpkin, spices, milk, egg, and Splenda in a medium-sized mixing bowl and mix well.
  2. Place crust in the bottom of a 9 inch glass pie pan and trim excess off edges.
  3. Pour pie filling into crust. Bake until firm in center, about 50-60 minutes.
  4. Allow to cool. Cut into 8 pieces and serve. Refrigerate leftovers.

 

Become a premium member today and get access to hundreds of articles and handouts plus our premium tools!

Upcoming Posts

UP NEXT IN Food and Health
Today’s Food Trends Same as 1870

UP NEXT IN Cooking
Social Messaging: Grapes

 
UP NEXT IN Cooking
Social Messaging: Date Palm Fruit

New Products Available Now

 
Published on Categories cookingTags , ,