Diabetic Dessert – Hidden Pumpkin Pies

I have a few friends who are diabetic and I figured I should add some to my blog. It’s also a good way to keep sugar out of a regular diet.

Diabetic Dessert Hidden Pumpkin Pies
Recipe Courtesy The Better Care Kitchen
Here are the Ingredients:
  • 1 1/2 cups solid-pack pumpkin
  • 1 cup evaporated skimmed milk
  • 1/2 cup cholesterol-free egg substitute or two eggs
  • 1/4 cup sucralose-based sugar substitute
  • 1 1/4 teaspoons vanilla, divided
  • 1 teaspoon pumpkin pie spice*
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/3 cup honey
* if you can’t find pumpkin pie spice substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon each ground allspice and ground nutmeg.
Preheat oven to 350

Combine pumpkin, evaporated milk, egg substitute, sugar substitute, 1 teaspoon vanilla and pumpkin pie spice in a large bowl; mix well. Pour into 6 6 oz custard cups. Place in shallow baking dish or pan. Pour boiling water around cups to depth of 1 inch. Bake 25 minutes or until set.
Meanwhile, beat egg whites, cream of tartar and remaining 1/4 teaspoon vanilla in medium bowl with electric mixer at high speed until soft peaks form. Gradually, add honey, beating until stiff peaks form.
Spread egg white mixture over hot pumpkin pies. Return to oven; bake 8 to 12 minutes or until golden brown. Let stand 10 minutes and serve warm.
Nutrients per Serving
  • Calories                       148                                     Carbohydrates             27g
  • Calories from fat       10 %                                   Cholesterol                   54mg
  • Total Fat                     2g                                        Sodium                        133mg
  • Saturated Fat             1g                                        Dietary Fiber                  2g
  • Protein                        8g
DIETARY EXCHANGES: 2 Starch, 1 Lean Meat     

Pumpkin Pie

Pumpkin pie is such an inviting dessert especially during the holidays. Why not make your own instead of frozen.

Pumpkin Pie
Here are the Ingredients:
  • 1 frozen 9 inch unbaked deep dish pie crust, thawed
  • 1 15 ounce) can Pure Pumpkin
  • 1 12 oz can Evaporated Milk
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
Preheat oven to 425
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 and bake for another 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.