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Pumpkin Pie Diabetic

Pumpkin Pie Diabetic Photo
Nutrition Information
Calories: 146
Total Fat: 5.5g
Saturated Fat: 2.5g
Trans Fat: 0g
Cholesterol: 5mg
Sodium: 138mg
Carbohydrates: 19g
Dietary Fiber: 1g
Sugars: 2g
Protein: 4.5g
Vitamin A: 9632iu (192%)
Vitamin C: 3.6mg (6%)
Calcium: 134mg (13%)
Iron: 1mg (5%)

Yield: Serves 8. Each serving: 1/8th pie slice



15 ounce can pumpkin
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 crust

Preheat oven to 350 degrees. Place pumpkin, spices, milk, egg and splenda in a medium-sized mixing bowl and mix well.

Place crust in the bottom of a 9 inch glass pie pan and trim excess off edges.

Pour pie filling into crust. Bake until firm in center, about 50-60 minutes. Allow to cool. Cut in 8 and serve each piece on a plate. Refrigerate leftovers.

Total Preparation & Cooking Time: 65 min. (5 Prep, 60 Cook)

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