Diabetic Pumpkin Pie Recipe

Diabetic Pumpkin Pie picture

Summary

Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelMedium
Health IndexHealthyCuisine
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Canned pumpkin/Prepared pumpkin2 Cup (32 tbs)
 Brown sugar twin3⁄4 Cup (12 tbs) (Or Use According To Taste)
 Nutmeg3⁄4 Teaspoon
 Cinnamon1 Teaspoon
 Allspice1⁄4 Teaspoon
 Salt1⁄2 Teaspoon
 Eggs3 , beaten
 Homogenized milk3⁄4 Cup (12 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1081 Calories from Fat 208

% Daily Value*

Total Fat 23 g35.9%

Saturated Fat 9.5 g47.7%

Trans Fat 0 g

Cholesterol 651.4 mg

Sodium 1273.3 mg53.1%

Total Carbohydrates 206 g68.8%

Dietary Fiber 17.9 g71.7%

Sugars 177.4 g

Protein 30 g60.4%

Vitamin A 1544% Vitamin C 35.6%

Calcium 46.4% Iron 56.9%

*Based on a 2000 Calorie diet

Directions

Mix together and pour into a 9" unbaked pie shell.
Bake at 300°F for approximately 1 hour or iess if the pumpkin is cooked.
When cool top with Nutriwhip or a low-cal whip.
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