Pumpkin Pie

How to Make a Splendid Pumpkin Pie for the Holidays

Who doesn't love a good piece of pie?  We all do.  And that includes us diabetics and others who have to watch their blood sugar levels.  Now there is no need for diabetics and others watching their sugar intake to have to sit on the sidelines while everyone else indulges.  Diabetics can afford to indulge over the holidays just like everyone else when you serve this "Splendid" Pumpkin Pie.  Top with sugar free whipped topping lightly sprinkled with cinnamon for a festive holiday touch.  Grab a cup of coffee and a slice of pie just like everyone else in the group.  Just remember not to over indulge, one piece is enough!  If there are leftovers, refrigerate them and have another slice tomorrow or the next day.  One of the keys to diabetics managing their diets is moderation!

A SPLENDID PUMPKIN PIE

1 9-inch unbaked pie shell

1 can (15 oz) pumpkin

3/4 cup Splenda Granular

2 tbsp corn starch

1/2 tsp cinnamon

1 1/2 tsp pumpkin pie spice

1/8 tsp salt

2 eggs

1 egg white

1/3 cup fat-free half & half

3 tbsp heavy cream (or fat-free evaporated milk)

1 tbsp vanilla extract

1 tsp sugar-free maple-flavored syrup

Preheat oven to 400 degrees.

In a medium mixing bowl, blend pumpkin, Splenda, cornstarch, cinnamon, pumpkin pie spice, and salt.  Mix until all ingredients are well blended.  In a separate bowl, mix together the eggs, egg white, Half & Half, heavy cream, vanilla and syrup; stir well.  Add egg mixture to pumpkin mixture and stir well to blend.  Pour filling into the pie shell. Bake at 400 degrees for 35 to 40 minutes or until set in the center and the crust is golden brown.

Yield: 8 servings.  Per serving: 160 calories, 17 g carbs, 4 g protein, 3 g sugars

Enjoy!

About the Author

A grandmother with diabetes along with other autoimmune diseases, Linda enjoys sharing her recipes and other information for diabetics on her blog at http://diabeticenjoyingfood.blogspot.com

When baking a pumpkin pie what can you substitute for nutmeg, cloves, and ginger?

I don't have any nutmeg, cloves or ginger. and I need to make the pumpkin pie today. so what can i use?
I have cinnamon but don't have any nutmeg, cloves or ginger. and I need to make the pumpkin pie today. so what can i use?
4 hours ago - 4 days left

Do you at least have cinnamon??? Maybe add some details - what do you have in that family of spices???
Cinnamon and vanilla - that will have to do. It won't be the same but hey, unless you plan a trip to the store, you're stuck. No vanilla, just cinnamon then! Double what your recipe calls for to compensate for the lack of other spices and it will be ok. Not the best pie you've ever made but ok!

Pumpkin Pie

Tags: dessert, pie, pumpkin, pumpkin pie, pumpkin pie cake, pumpkin pie from scratch, pumpkin pie recipe, pumpkin pie spice, recipe, recipes

This entry was posted on Saturday, May 15th, 2010 at 3:07 pm and is filed under scrapbooking. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.