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Nutrition Facts
Serving Size 1 (164g) Recipe makes 8 servings
Calories 54
Calories from Fat 16		(29%)
Amount Per Serving		%DV
	Total Fat 1.8g	2%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 54mg		18%
Sodium 325mg		13%
Potassium 194mg		5%
Total Carbohydrate 7.1g		2%
	Dietary Fiber 2.0g	8%
	Sugars 3.8g
Protein 3.3g		6%
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Diabetic, Low-Fat Pumpkin Pie

Recipe #5189 | 1½ hours | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Dancer^
Dec 1, 1999

Great for the holdays!

SERVES 8 , 1 pie (change servings and units)

Ingredients

2 cups canned pumpkin
2 cups water
1 cup 1% low-fat milk (equal to 4 cups low-fat milk)
2 eggs
sugar substitute (equal to 3/4 cup brown sugar)
1/2 teaspoon salt
1 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon clove, ground

Directions

1
Mix all ingredients.
2
Pour into a 9" glass pie pan sprayed with nonstick spray.
3
Bake in a preheated 350F oven for 1 hour, or until knife inserted into center of pie comes out clean.

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Featured Reviews for This Recipe

From: Chef C C

On Nov 29, 2008

I gave this 4 stars, but probably would have given 3 1/2 - it tasted good, but it looked ugly - does that make sense? It bubbled on the edges and looked like molten lava, so I took a knife to smooth it - and ruined it even more. My friend, for whom I baked it, and who has just been diagnosed as diabetic, said she liked it, and that's what matters. By the way, it took me 2 hrs to bake it also!

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From: Baking Christi

On Dec 3, 2007

It was good. My dad, a diabetic who hates diet food, loved it! It took almost 2 hours for mine to cook though. I'm not sure why.... Anyway, we enjoyed it this Thanksgiving.

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From: Smiles3

On Jul 16, 2007

half sugar substitute and half real sugar works out very nicely

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