diabetic friendly pumpkin pie
(1 rating)
No Image
Add Splenda for baking instead of sugar that will bring down the carb level to 13 carbs per serving and extra for the whipped cream which you need another 1 or 2 carbs if using the refrigirator ready made whipped cream from the supermarket
►
(1 rating)
yield
6 -8
cook time
1 Hr 15 Min
Ingredients For diabetic friendly pumpkin pie
-
1pillsbury ready made fresh pie crust packet (you will need only 1 crust freeze the 2nd one for another day)
-
1 (15) ozcan pure pumpkin
-
3 lgegg
-
1 tspvanilla or vanilla exract
-
1 chalf and half
-
1 tspground ginger
-
3/4 cpacked brown sugar (feel free to use splenda brown sugar for diabetics)
-
1 tspground cinamon
-
1/4 tspfreshly grated nutmeg or ground nutmeg
-
1/4 tspground cloves
-
whipped cream for serving
How To Make diabetic friendly pumpkin pie
-
1Line the crust in the 9 1/2 -inch deep dish glass round pie form pierce the bottom all over with a form and chil until firm about 30 minutes Line the crust with foil then fill the pie with dried beans Bake in preheated 350F oven for about 20 minutes or until edges are golden. Remove the foil and beans let cool completely on a rack for 10-15 minutes
-
2Make the filling. Whisk with an electric mixer in low spead until everything is well blended, the pumpkin, brown sugar, eggs, vanila, half and half, ginger, cinamon, nutmeg and cloves in a bowl. Pour into the crust bake until the edges are set but the center quivers 1 hour to an 1 hour and 15 minutes. (Cover the edges of the crust with foil if they brown too quickly)
-
3Cool completely on a rack serve with whipped cream!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT