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Recipe of the Day
Toasted Farro, Cured Tomatoes, Almonds, Preserved Lemon, Herbs
A whole grain speciality from Washington DC's Blue Duck Tavern.
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Diabetic Pumpkin Pie
Now Diabetics can enjoy holiday dessert!
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Ingredients
- 1 baked, cooked 9-inch pie shell
- 2 small packages sugar-free instant vanilla pudding
- 1 c. milk
- 1 c. canned pumpkin
- 1 tsp. pumpkin pie spice
- 1/4 tsp. nutmeg
- 1/4 tsp. ginger
- 1/2 tsp. cinnamon
Instructions
- 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.
- Garnish with sugar free whipped topping
User rating
User Feedback
(Page 1 of 1, 5 total comments)Shannon Weirich
+No one could tell it was made without sugar. you might want to go a little lighter on the milk or heavier on the pumpkin. An A+ recipe.
posted Nov 25th, 2011 2:36 amalissa
is there any nutritional information for this recipe? calories? fat? fiber? protein? sugar?
posted Nov 24th, 2011 11:04 pmAdi
+diabetic type 2 - No insulin
posted Oct 14th, 2011 6:41 amPat
+I doubled it so I could use the entire can of pumpkin. I made the filling only (no crust) using almond milk (less fattening). A double recipe made 4 servings at only 3 Weight Watcher points each on the new PP program. It was delicious served with Cool Whip lite on top. Thanks!
posted Jan 20th, 2011 3:58 pmEmily
+We make this every year for Thanksgiving. My family has a lot of diabetics and everyone just eats it up!
posted Oct 4th, 2008 9:58 pm