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Peppy Pumpkin Pies
Source: Everyday Eating

Mini pumpkin pies without a crust.

Rating:
Prep Time: 10 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 122.5
Total Carbs 24.9 g
Dietary Fiber 2.1 g
Sugars 21.5 g
Total Fat 1.5 g
Saturated Fat 0.5 g
Unsaturated Fat 0.2 g
Potassium 316.5 mg
Protein 5.3 g
Sodium 225.8 mg
Dietary Exchanges
, 1/2 Meat , 1/2 Milk , 1 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

0 3/4 cup  sugar
1 tsp  ground cinnamon
0 1/2 tsp  ground ginger
0 1/2 tsp  salt
0 1/4 tsp  ground cloves
2 each  eggs
15 oz  Pumpkin, canned, unsalted
12 floz  Milk, evaporated, nonfat/skim
Directions
  1. Preheat oven to 300° F.
  2. Mix sugar, cinnamon, ginger, salt ,and cloves in small bowl, set aside.
  3. Beat eggs in large bowl.
  4. Stir in pumpkin and sugar-spice mixture.
  5. Gradually stir in evaporated milk.
  6. Pour into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet.
  7. Bake for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with dollop of light whipped cream, if desired.

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