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


  • 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


  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

Comparing Salad Dressings

UP NEXT IN Food and Health
Dealing with Food Neophobia: What Is It and What Impact Does It Have on Health?

UP NEXT IN Cooking
What’s juicy?

New Products Available Now

Published on Categories cooking