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Diabetic-Friendly Pumpkin Pie
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

yield:  6 TO 8
prep time:  15 MINUTES
cook time:  1 HOUR 10 MINUTES
total time:  1 HOUR 25 MINUTES 

Ingredients

  • 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

Instructions

  1. Preheat the oven to 400°F and line a 10" pie plate with the pie crusts. Crimp the edges.
  2. 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.
  3. 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).
  4. Remove the pie from the oven and garnish the outside of the pie with pecan halves. 

Nutrition Information:

 YIELD: 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
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