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Hidden Pumpkin Pies
Source: Diabetic Cooking Magazine

A quick and easy recipe for pumpkin pie.

Prep Time: -1 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 99.6
Total Carbs 21.3 g
Dietary Fiber 2.6 g
Sugars 18.6 g
Total Fat 0.7 g
Saturated Fat 0.1 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 4.0 g
Sodium 43.3 mg
Dietary Exchanges
, 1 Other Carbs , 1/2 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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1 1/2 cup  canned solid pack pumpkin
1 cup  evaporated skim milk
0 1/4 cup  Sugar, white, granulated, packet
1 tsp  Pumpkin Seed Butter, natural
1 1/4 tsp  vanilla extract
3 each  egg whites
0 1/4 tsp  cream of tartar
0.33333 cup  honey
  1. Preheat oven to 350°F.
  2. Stir together pumpkin, evaporated milk, egg substitute, sugar substitute, pumpkin pie spice and 1 teaspoon vanilla. Pour into 6 (6-ounce) custard cups or 6 (3/4-cup) souffle dishes. Place in shallow baking dish or pan. Pour boiling water around custard cups to depth of 1 inch. Bake 25 minutes.
  3. Meanwhile, beat egg whites, cream of tartar and remaining 1/4 teaspoon vanilla at high speed of electric mixer until soft peaks form. Gradually add honey, beating until stiff peaks form.
  4. Spread egg white mixture on tops of hot pumpkin mixture. Return to oven. Bake 15 to 16 minutes or until tops are golden brown. Let stand 10 minutes. Serve warm.

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