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Amazing Mock Pumpkin Pie
Source: Regina Rutherford

A great looking crumb top pie.

Prep Time: 30 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 206.8
Total Carbs 19.2 g
Dietary Fiber 3.7 g
Sugars 1.6 g
Total Fat 13.7 g
Saturated Fat 7.6 g
Unsaturated Fat 1.0 g
Potassium 649.7 mg
Protein 4.8 g
Sodium 9.8 mg
Dietary Exchanges
2 1/2 Fat , 1/2 Vegetables , 1 Other Carbs , 1 Starch , 1/2 Lean Meat
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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0 1/2 tsp  pumpkin pie spice
1 1/4 cup  SPLENDA┬« No Calorie Sweetener, granulated
2 tbsp  white all purpose flour
1 1/4 tsp  ground cinnamon
1 1/2 tbsp  cream of tartar
2 tbsp  fresh lemon juice
0 1/4 tsp  ground nutmeg
5 cup  sliced zucchini
1 each  frozen 9" pie crust

0 1/2 cup  unsalted butter
0 3/4 cup  soy flour
0 3/4 cup  old fashioned rolled oats
0 1/2 cup  brown sugar substitute, granulated
0 3/4 tbsp  ground cinnamon
0 1/2 tsp  pumpkin pie spice
  1. Preheat oven to 375 degrees F.
  2. While oven is heating, boil the sliced and seeded zucchini in water until tender.
  3. Drain and cover with cold water and let stand for 5 min. then drain again.
  4. Add zucchini, white sugar substitute, flour, cinnamon, cream of tartar, lemon juice, nutmeg and pumpkin pie spice together and mix well.
  5. Pour into pie shell.
  6. In a small mixing bowl, prepare the crumb topping by mixing the butter, flour, oats, brown sugar substitute, cinnamon and pumpkin pie spice together until crumbly.
  7. Crumble on top of pie.
  8. Bake for 40-50 minutes until brown.

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