Diabetic friendly pumpkin pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16 ounces Pumpkin Puree, recipe follows1 cup coconut milk1 tbsp pumpkin pie spice blend1/2 teaspoon kosher salt3/4 cup brown sugar blend (dark is best)- i used xylitol2 large eggs1 large egg yolk
Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the coconut milk, spices, and salt. Stir and return the mixture to a simmer. Remove the pumpkin mixture from the heat and cool for 10 minutes.
Whisk the brown sugar blend, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined. Pour the prepared filling into a pie crust of choice and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.
Serving Size: makes about 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KARLYNFW.
Whisk the brown sugar blend, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined. Pour the prepared filling into a pie crust of choice and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.
Serving Size: makes about 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KARLYNFW.
Nutritional Info Amount Per Serving
- Calories: 145.1
- Total Fat: 8.0 g
- Cholesterol: 71.9 mg
- Sodium: 294.7 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 0.7 g
- Protein: 2.9 g