Diabetic Pumpkin Pie Recipe?

Joyce

October 19, 20080 found this helpful

Peggy, My husband is diabetic and I make the pie on the back of libbys pumpkin. I only exchange the regular sugar for splinda. It tastes just like regular pumpkin pie. Joyce

mom-from-missouri
Silver Post Medal for All Time! 255 Posts

October 20, 20080 found this helpful

I wonder if you are the same Peggy I used to know in Oak Grove years ago. She had several daughters, one named Darlene who became a nurse.

JoRock

October 20, 20080 found this helpful

Pumpkin Fluff
4 servings

1 small box of sugar free instant vanilla pudding mix (dry)
15-oz can of pumpkin (not pie mix)
4-oz cool whip free (1/2 of an 8-oz tub)
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 cup milk, skim or 1%

Combine all ingredients. Put in small dessert dishes. When ready to serve top with more cool whip.

What about Stevia? It's natural and I've heard it's a suitable sweetener for diabetics.

Cindy

October 20, 20080 found this helpful

Here is another one:
Pumpkin "Pie"

Ingredients

Milk, canned, evaporated, nonfat, 12 fl oz (1 can)
Egg Beaters, 1/2 cup
3/4 cup Splenda granulated
1 tsp. Cinnamon, ground
1/2 tsp. Ginger, ground
1 can Pumpkin, canned, without salt

Nutritional Info

Fat: 0.4g
Carbohydrates: 17.4g
Calories:91.3
Protein: 6.3g

Preheat oven to 425.

Mix sugar and spices in a small bowl.

Beat eggs in large bowl. Stir in pumpkin and sugar and spice mixture. Mix well. Slowly stir in evaporated milk.

Bake for 15 minutes, Turn oven down to 350. Bake for an additional 45-50 minutes or until knife inserted near center comes out clean. Cool for 2 hours and serve.
Pour into well greased 9 inch deep glass pie dish.

We do the same as Grandma Bess. The back of the Libby can of pumpkin and use Splenda and canned skim evap milk and egg substitute. Tastes the same. We put ours in 8 custard dishes so we don't have to deal with the calories and fat in the crust. Put a dollip of sugar free cool whip and you have a nice desert.

CharlieRS

October 20, 20080 found this helpful

Thanks for this. We are going to love it~!

Easy Diabetic Pumpkin Pie Recipe
1/2 cup apple juice
1 cup milk
8 small packets sugar substitute
2 teaspoon pumpkin pie spice
2 cups pumpkin, canned
2 eggs
pie crust

Mix all ingredients and pour into pie crust. Bake at 375 degrees for 45 to 50 minutes.
www.recipe-rack.com/Easy-Diabetic-Pumpkin-Pie-Recipe...

For the apple pie with Splenda, check out allrecipes.com and for the diabetic pumpkin pie recipe, go to cooks.com. There are several to choose from on these web sites. Good luck!

Grandma J
Silver Feedback Medal for All Time! 270 Feedbacks

October 21, 20080 found this helpful

As a diabetic, I can't stand anything with any of the sugar subs in so if you are making this for someone else, make sure they use the product you are going to use.
I get severe stomach cramps in less than 30 minutes from any artifical substitute and so it is easier to eliminate sugar completely in my diet where it should not be or use it in minimal than be sick deliberately.

I've heard of many people suffering ill effects from artificial sweeteners. I'm thinking that they aren't that safe, especially since I've found out that the company that makes Aspartame is also responsible for other "safe" things we found out later were deadly like PCBs, Thalydamide, GM plants.

badwater
Silver Post Medal for All Time! 263 Posts

October 25, 20080 found this helpful

EZ Pumpkin Dessert

2 small instant butterscotch sugar-free pudding mixes

2 c. skim milk

1 (15 oz.) can of pumpkin

1/2 teaspoon pumpkin pie spice

1 (8 oz.) tub of sugarfree Cool Whip

Mix pudding & milk till thick. Add pumpkin & spices. Fold in Cool Whip. Layer over graham cracker crust in a 9"x13" baking dish. Chill for 2 hours. May garnish as you please or leave plain.