Diabetes-Friendly Recipes

Pumpkin Pie

Servings: 12
Prep time:
Cook time:
Total: 1 hour 10 minutes
Calories per serving: 145


  • 1 16-ounce can solid-packed pumpkin or 2 cups cooked pumpkin
  • 1/3 cup spoonable brown sugar substitute
  • 2 ½ tablespoons granulated sugar
  • ½ cup liquid egg substitute
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 12 ounces evaporated skim milk
  • 1 9-inch chilled, unbaked pastry shell (store-bought or you can follow the link in the directions to a recipe for Basic Pastry Dough)


If you'd like to make your own pie crust, you can follow our Basic Pastry Dough recipe.

  1. Preheat oven to 425°F.
  2. In a large bowl, stir together pumpkin puree, brown sugar substitute, granulated sugar, egg substitute, cinnamon, ginger, and nutmeg. Gradually add evaporated skim milk, whisking thoroughly.
  3. Pour pumpkin mixture into pie shell. Bake for 15 minutes. Reduce oven heat to 350°F and continue to bake for another 40 to 50 minutes, until a knife inserted in the center comes out clean.
  4. Let cool before serving.

Nutrition Information

Per serving:145 calories (32% calories from fat), 6 g protein, 5 g total fat (0.5 g saturated fat), 20 g carbohydrate, 2 g dietary fiber, 1 mg cholesterol, 85 mg sodium
Exchanges:1 carbohydrate (1 bread/starch), 1 fat





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