Diabetic-Friendly Pumpkin Pie

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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.
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