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Low Carb Pumpkin Pie
Source: dLife

A traditional pumpkin pie for the carb conscious.

Rating:
Prep Time: 45 minutes
Cook Time: 35 minutes
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 137.1
Total Carbs 16.1 g
Dietary Fiber 2.1 g
Sugars 4.9 g
Total Fat 7.1 g
Saturated Fat 3.3 g
Unsaturated Fat 0.2 g
Potassium 118.8 mg
Protein 5.6 g
Sodium 173.4 mg
Dietary Exchanges
1/2 Fat , 1/2 Meat , 1/2 Milk , 1/2 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 each  frozen 9" pie crust
16 oz  canned solid pack pumpkin
12 oz  evaporated milk
3 each  eggs
0 3/4 cup  SPLENDA® No Calorie Sweetener, granulated
1 tsp  vanilla extract
1 tsp  ground cinnamon
0 1/4 tsp  ground ginger
0 1/4 tsp  ground nutmeg
0 1/4 tsp  salt
10 tbsp  Topping, whipped cream, pressurized
Directions
  1. Preheat oven to 400°F.
  2. If using pastry dough, roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate.
  3. Ease pastry into plate; trim and flute edge with fork.
  4. In medium bowl, add pumpkin, evaporated milk, and eggs. Beat with electric mixer on medium speed until well combined.
  5. Add SPLENDA®, vanilla, cinnamon, ginger, nutmeg and salt. Blend well.
  6. Place pie shell on baking sheet. Pour filling into pie shell. If using pastry dough, cover pie crust edges with a strip of aluminum foil to protect it from overcooking.
  7. Bake 35 to 40 minutes or until knife inserted into center comes out clean.
  8. Cool on wire rack. Serve warm or at room temperature. Top with dollop of whipped topping, if desired.

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