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Diabetic Pumpkin Pudding

Sugar Free never tasted this good!

Nutrition Facts per Serving: 123 Calories, 2.8g Fat, 96mg Cholesterol, 140.5mg Sodium, 16.7g Carbs, 3.6g Fiber, 10.2g Sugar, 8.4g Protein
Diabetic Pumpkin Pudding Photo
Yield: Serves 4 (1/2 cup serving)


  • 1 can (16 oz.) pumpkin
  • 2 c. skim milk
  • 2 eggs
  • 1 tsp. cinnamon, or more
  • Dash of salt (1/8 tsp.)
  • 1 tsp. vanilla
  • 4 to 5 pkg. of sugar substitute, to taste


  1. Blend all ingredients. Pour into a casserole bowl

  2. Bake at 425 degrees for 15 minutes, then lower the heat to 350 degrees and bake another 40 to 45 minutes

  3. For a professional touch, add toasted chopped walnuts as a garnish

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(Page 1 of 1, 6 total comments)

shirley M. Davis


This is the best of all the pumpkin puddings that I have tried..YUMMY

posted Nov 27th, 2011 4:14 pm


Make sure you avoid using Splenda or aspartame as bot are toxic, aspartame promotes diabetes, Splenda can be harmful to kidneys which isn't good for people with diabetes. Don't use the truvia type products either because they cause serious stomach and intestinal problems. Look for Just Like Sugar, made from all natural ingredients and not genetically modified or using ingredients from CHina.

posted Jan 1st, 2011 3:37 pm



I loved this recipe followed to a tee and it came out great.. Will make it over and over again

posted Jan 10th, 2010 8:04 pm

Fr. George


Great taste, easy to make, and very nutritious.

posted Apr 5th, 2009 10:25 pm

Gerrit Klarenbeek


I like it

posted Nov 8th, 2008 9:26 pm



this is a very good pudding and am glad i saw it on the web. we will enjoy it again and again.

posted Oct 29th, 2008 1:30 pm


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