Diabetic Pumpkin Pie
Indulge in the cozy flavors of fall with this Diabetic Pumpkin Pie, a guilt-free twist on a holiday classic. Featuring a tender crust made from whole wheat flour and a creamy, spiced filling sweetened with a sugar substitute like erythritol or Stevia, this pie is a perfect dessert for those managing their sugar intake. The blend of cinnamon, ginger, nutmeg, and cloves adds a fragrant warmth, while unsweetened almond milk keeps it light and creamy. Quick to prepare in just 20 minutes and baked to perfection, this delicious pie is a healthier alternative that doesn’t sacrifice flavor. Pair it with a dollop of sugar-free whipped cream for a festive treat that’s both satisfying and diabetic-friendly.
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Recipe Information
Ingredients
- 1.25 cups Whole wheat flour
- 0.25 teaspoons Salt
- 6 tablespoons Unsalted butter (cold, diced)
- 4 tablespoons Ice water
- 1.5 cups Pumpkin puree (unsweetened)
- 2 large Eggs
- 0.75 cups Unsweetened almond milk (or low-fat milk)
- 0.5 cups Granulated sugar substitute (like erythritol or Stevia)
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine whole wheat flour and salt. Cut in cold, diced butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 15 minutes.
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish and trim any excess edges. Crimp the edges if desired.
In a large mixing bowl, whisk together pumpkin puree, eggs, almond milk, sugar substitute, cinnamon, ginger, nutmeg, cloves, and vanilla extract until smooth and well incorporated.
Pour the pumpkin mixture into the prepared pie crust, smoothing out the top with a spatula.
Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and a knife inserted near the center comes out clean.
Allow the pie to cool completely at room temperature before slicing. For best results, refrigerate for at least 2 hours to let the flavors meld together.
Slice and serve as is, or with a dollop of sugar-free whipped cream if desired.
Nutrition Facts
Calories |
963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 883 mg | 38% | |
| Total Carbohydrate | 159.7 g | 58% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 13.0 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 555 mg | 43% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1822 mg | 39% | |
*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.
