Diabetic friendly pumpkin pie
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Diabetic friendly pumpkin pie calories by ingredient
Introduction
Calories count does not include the crust!!!!! Calories count does not include the crust!!!!!Number of Servings: 8
Ingredients
-
16 ounces Pumpkin Puree, recipe follows
1 cup coconut milk
1 tbsp pumpkin pie spice blend
1/2 teaspoon kosher salt
3/4 cup brown sugar blend (dark is best)- i used xylitol
2 large eggs
1 large egg yolk
Directions
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.
