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Welcome Everyone to the table with a Pumpkin Pie that is delicious and friendly for the Diabetics who may be joining you! This recipe was originally published in Diabetic Living Magazine. And the best part is that the ingredients are probably already in your pantry!

Pumpkin Pie for Everyone!

Makes 10 servings
The Thanksgiving Tradition 
INGREDIENTSPastry
1 ½ cup  All purpose flour
¼ tsp       Salt
½ cup      Cooking oil
3 tbs        Fat-free milk
FILLING
1 can     Pumpkin (15 oz)
1/3 cup Sugar (or equivalent substitute)
2 tbs      Honey
1 tsp      Ground cinnamon
¼ tsp     Ground ginger
¼ tsp     Ground nutmeg
2            Eggs OR ½ cup refrigerated or frozen egg product
1 tsp      Vanilla
¾           Evaporated fat-free milk
Frozen light topping if desiredMake the Pastry: Stir flour salt in medium bowl. Add oil and milk. Stir lightly until you can form a ball
Preheat oven to 350 degrees F.
On a well-floured surface use your hands to begin to flatten the dough. Roll from the center to the edges until you have a 12 inch circle of dough.
Wrap the circle around the rolling pin to transfer to the pie pan. Unroll your dough into a 9 inch pie pan. Ease it into the pan – don’t stretch it!
Trim the edges to ½ inch beyond the pie plate. Fold your extra dough under the edge. Crimp the edges. Do not prick!
Line the pastry with aluminum foil. Bake for 8 minutes. Remove the foil and bake 5 minutes more. Cool the pastry on a wire rack while you prepare the filling.
Reduce oven to 375 degrees F

NEXT
Make the Filling: combine pumpkin, sugar, honey, cinnamon, ginger and nutmeg in a bowl Add egg and vanilla. Beat lightly with a fork until just combined. Gradually stir in the evaporated milk.

POUR  filling into the baked pastry shell. Cover the edges of the shell with aluminum foil to prevent burning. Bake until filling appears “set” (about 40-45 minutes). The edges may crack a little bit.

COOL completely on wire rack. Refrigerate within 2 hours
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NOTE: Sugar Substitute: Splenda® Granular or Sweet ‘N Low® bulk or packets. Use equivalent to 1/3 cup of sugar.

Nutrition Facts:
187 calories; 5.9 g total fat, 0.6 g saturated fat, 1 mg cholesterol, 108 mg sodium, 198 mg potassium, 29.2 carbohydrates, 1.8 g fiber, 14 g sugar, 5 g protein 6853 IU vitamin a iu, 2 mg vitamin c, 56 mcg folate, 81 mg calcium, 2 mg iron, 20 mg magnesium
IF Sugar Substitute:  171 calories, 8 g total fat (1g sat fat), 1 g cholesterol, 108 mg sodium, 22 g carbohydrate, 2 g fiber, 5 g protein
Exchanges: ½ Starch, 1.5 Other Carbohydrate, 1 Fat