In honor of National Diabetes Month, here’s a classic dessert recipe you can make for the Thanksgiving table without spiking your blood sugar.
Diabetic-Friendly Pumpkin Pie
6 TO 8
1 HOUR 10 MINUTES
1 HOUR 25 MINUTES
4 large eggs
1 28-ounce can of pumpkin puree
1/2 cup granulated stevia
1/4 cup Splenda brown sugar mix
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt
1 cup whole milk
pecan halves, for garnish
2 refrigerated pie crusts
Preheat the oven to 400°F and line a 10" pie plate with the pie crusts. Crimp the edges.
Whisk the eggs and the sugars together with a mixer for 1 minute, until it's light and frothy. Add the pumpkin, cinnamon, cardamom, nutmeg and salt, and continue mixing for one more minute. Add the milk and mix it until it's *just* incorporated, about 30 seconds. Pour the mixture into the prepared pie plate.
Bake the pie for 10 minutes at 400°F, then reduce the heat to 325°F and continue baking it for 1 hour (or until the middle is set and just a tiny bit jiggly).
Remove the pie from the oven and garnish the outside of the pie with pecan halves.
8 SERVING SIZE: 1
Amount Per Serving:
CALORIES: 308 TOTAL FAT: 15g SATURATED FAT: 5g TRANS FAT: 0g UNSATURATED FAT: 8g CHOLESTEROL: 96mg SODIUM: 301mg CARBOHYDRATES: 52g FIBER: 5g SUGAR: 12g PROTEIN: 8g
Recipe retrieved from: https://www.amusingfoodie.com/2013/11/diabetic-friendly-pumpkin-pie.html