Growing up my father was diabetic, and this was one of his favorite desserts. This recipe is from the archive of my grandmother, Ethel Eynard. Jefferson City, MO. 1988
Diabetic Pumpkin Pie
Diabetic Pumpkin Pie – desserts without sugar can be tasty.
You can make a delicious tasting diabetic pumpkin pie with this recipe.
Print Pin RatePrep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 170kcal
Ingredients
- 2 eggs slightly beaten
- 16 ounces solid pack pumpkin
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 2 1/2 tablespoons sugar twin brown sugar
- 1/2 teaspoon ground cloves
- 1 can evaporated milk
Instructions
Preheat oven to 350 degrees.
- Mix well and pour into a 9 inch pie shell. Bake in 425 degree oven for 10 minutes. Reduce temperature to 350 degrees and bake 30 minutes or until knife inserted into the center of the pie filling comes out clean.
Nutrition
Calories: 170kcal | Carbohydrates: 10g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 238mg | Sodium: 281mg | Potassium: 334mg | Fiber: 1g | Sugar: 7g | Vitamin A: 185.2% | Vitamin C: 3.9% | Calcium: 16.7% | Iron: 10.9%
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Lindsey says
does it need to be that brand of brown sugar? I can only find Roger’s golden sugar where I live….
Stephanie says
Your brand should work.
Joe Della-Fera says
Was this a Canadian or USA recipe? Sugar Twin has different ingredients depending on the country. Canadian uses cyclamates & US uses saccharin.
stephanie manley says
This is a US recipe
sue says
Would like to know the calorie and carb. content
Heather Lyman says
Thank you for this recipe! I made the pie last night and it is absolutely delicious. So nice to have a healthier option.
Anonymous says
I am glad to hear the recipe turned out well for you!
Janet Tillman says
Do you know the carb count?
Stephanie says
Yes, I have added the carb count.