Diabetic Low Fat Pumpkin Pie
Satisfy your sweet tooth with this guilt-free Diabetic Low Fat Pumpkin Pie, a health-conscious twist on a classic dessert. Perfect for those managing their sugar and fat intake, this creamy, flavorful pie features unsweetened canned pumpkin puree, a sugar substitute, and a medley of warm spices like cinnamon, ginger, and nutmeg. Combined with evaporated skim milk and nestled in a low-fat graham cracker crust, this pie delivers all the comforting fall flavors without the added calories or sugar. With only 15 minutes of prep time, it’s delightfully simple to make and an ideal dessert choice for holiday gatherings or everyday indulgence. Refrigerate for a firm texture and enjoy each slice with a dollop of sugar-free whipped topping for a satisfying, diabetes-friendly treat!
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Recipe Information
Ingredients
- 15 oz Canned pumpkin puree (unsweetened)
- 2 large Eggs
- 2 large Egg whites
- 12 oz Evaporated skim milk
- 0.75 cup Granulated sugar substitute (e.g., Splenda or Stevia)
- 1 tsp Ground cinnamon
- 0.5 tsp Ground ginger
- 0.25 tsp Ground nutmeg
- 0.25 tsp Salt
- 1 9-inch Low-fat graham cracker pie crust
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the canned pumpkin puree, eggs, and egg whites until well combined.
Gradually whisk in the evaporated skim milk, ensuring the mixture is smooth and free of lumps.
Add the granulated sugar substitute, ground cinnamon, ground ginger, ground nutmeg, and salt to the mixture. Stir thoroughly to integrate the spices.
Place the low-fat graham cracker pie crust onto a baking sheet to prevent spills while baking.
Pour the pumpkin mixture into the pie crust, spreading it evenly with a spatula.
Carefully transfer the pie to the preheated oven and bake for 50 to 55 minutes, or until the center is set and a knife inserted into it comes out clean.
Once done, remove the pie from the oven and let it cool completely on a wire rack.
Refrigerate the pie for at least 2 hours before serving to allow it to firm up further.
Slice the pie into 8 even pieces and serve as is or with a dollop of sugar-free whipped topping, if desired.
Nutrition Facts
Calories |
1331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 2191 mg | 95% | |
| Total Carbohydrate | 219.1 g | 80% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 91.1 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1176 mg | 90% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1634 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
