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Diabetic Pumpkin Pie

Now Diabetics can enjoy holiday dessert!

Diabetic Pumpkin Pie Photo
Yield:

Ingredients

  • 1 baked, cooked 9-inch pie shell
  • 2 small packages sugar-free instant vanilla pudding
  • 1 c. milk
  • 1 c. canned pumpkin
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1/2 tsp. cinnamon

Instructions

  1. Blend all ingredients in blender until smooth. Use plain canned pumpkin. Do not use canned pumpkin pie mixture.
  2. Pour into pie shell and chill until ready to serve.
  3. Garnish with sugar free whipped topping


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(Page 1 of 1, 5 total comments)

Shannon Weirich

No one could tell it was made without sugar. you might want to go a little lighter on the milk or heavier on the pumpkin. An A+ recipe.

posted Nov 25th, 2011 2:36 am


alissa

is there any nutritional information for this recipe? calories? fat? fiber? protein? sugar?

posted Nov 24th, 2011 11:04 pm


Adi

diabetic type 2 - No insulin

posted Oct 14th, 2011 6:41 am


Pat

I doubled it so I could use the entire can of pumpkin. I made the filling only (no crust) using almond milk (less fattening). A double recipe made 4 servings at only 3 Weight Watcher points each on the new PP program. It was delicious served with Cool Whip lite on top. Thanks!

posted Jan 20th, 2011 3:58 pm


Emily

We make this every year for Thanksgiving. My family has a lot of diabetics and everyone just eats it up!

posted Oct 4th, 2008 9:58 pm



   
 

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