how to make a diabetic pumpkin pie?

Answer 1

DIABETIC HOLIDAY PUMPKIN PIE

1 prepared piecrust
1 (15-oz.) can pumpkin puree
3/4 c. SPLENDA® No Calorie Sweetener Granular
2 tbsp. cornstarch
1/2 tsp. cinnamon
1-1/2 tsp. pumpkin pie spice
1/8 tsp. salt
1/2 c. fat-free half-and-half
1/2 c. egg substitute
3 tbsp. heavy cream
1 tbsp. vanilla

Preheat oven to 400 F. and mix pumpkin puree, SPLENDA® Granular, cornstarch, spices, and salt in a medium bowl. Blend until all ingredients are well mixed. Add remaining ingredients and blend well. Pour into prepared piecrust and bake for about 35-40 minutes or set in the center of the oven until the crust is golden brown.

DIABETIC PUMPKIN PIE

Pastry for single-crust pie
1 can (16 ounces) pumpkin
1 can (12 ounces) evaporated fat-free milk
3 eggs
3/4 c. Equal Spoonful*
1 tsp. vanilla
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. salt
Light Whipped topping (optional)

*May substitute 18 packets Equal sweetener

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Beat pumpkin, evaporated milk and eggs in mixing bowl on medium speed of mixer until well combined. Blend in remaining ingredients. Pour over pastry shell. Bake in preheated 400 F. oven 35 to 40 minutes or until knife inserted into center comes out clean. Cool on wire rack. Serve warm or at room temperature. Garnish with light whipped topping, if desired.

Answer 2

1

Answer 3

Sugarless Pumpkin Pie

INGREDIENTS

* 1 (9 inch) pie shell
* 1 egg
* 6 packets granulated artificial sweetener
* 1 teaspoon pumpkin pie spice
* 1 cup pumpkin puree
* 1 cup evaporated milk

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl whisk together egg, sugar substitute, and pumpkin pie spice until well blended. Add pumpkin and milk to egg mixture, and stir until smooth. Pour mixture into pie shell.
3. Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.

Answer 4

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Answer 5

Pebblespro has a good answer. But if you want to make one from scratch that you bake, leave off the crust and substitute the sugar with Splenda. Then your diabetic shouldn't have any problem with it. The flour in the crust can be a problem with a diabetic. Don't know if you'd want to make a non-cook without a crust - you could try that if you want.

Answer 6

replace the sugar with splenda.

most pumpkin pie is already rather healthy. my mom's is just canned pumpkin, non-fat evaporated skim milk, non-fat milk, eggs (or egg substitute), pumpkin pie sesons and sugar. we usually replace the sugar with splenda as directed on the splenda packet. Pie dough doesn't have a lot of sugar in it either.


so aside from replacing the sugar, you are good to go.

Answer 7

You should be able to substitute Splenda (cup for cup) for the sugar in any pumpkin pie recipe. Splenda also makes a brown sugar version. Hope this helps!

http://www.splenda.com/page.jhtml?id=splenda/cookingbaking/main.inc

Answer 8

1 baked 9 inch pie shell
2 small pkgs. sugar free vanilla pudding
2. C. milk
1 C canned plain pumpkin (not pumpkin pie, pumpkin)
1 tsp. pumpkin pie spice
1/4 tsp. nutmeg and ginger
1/2 tsp. cinnamon..

Blend ingredients together pour into pie shell and chill overnight..

Answer 9

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Answer 10

I don't have the direct answer, but I saw that in a diabetic cooking magazine. They must have the recipe online.