Diabetic Low Carb Pumpkin Pie


Nutritional Info:
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 227.1
  • Total Fat: 13.6 g
  • Cholesterol: 70.0 mg
  • Sodium: 384.5 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 2.5 g
  • Protein: 6.6 g

Good for diabetics who do not like sugar substitutes. Good for diabetics who do not like sugar substitutes.

Minutes to Prepare: 30
Minutes to Cook: 60
Number of Servings: 8


      • 1.5 fresh, frozen or canned pumpkin (NOT pie filling)
      • 1 T flour
      • 1/4 c granulated sugar
      • 1 T brown sugar
      • 2 T blackstrap molasses
      • 1-1/2 tsp cinnamon
      • 1/2 tsp nutmeg
      • 1/4 tsp allspice
      • 1 c nonfat milk
      • 2/3 c fatfree half and half
      • 1/2 tsp salt
      • 2 eggs, beaten slightly
      • 1 c finely ground almonds
      • 1/4 c finely ground oats
    • 1/4 c butter, melted



Mix finely ground almonds, finely ground oats and melted butter together. Press into 9″ pie pan. Bake in 325F oven for 15-20 minutes, or until lightly browned.

Measure pumpkin, flour, sugars, molasses, spices, milk, half and half, and salt into a large bowl. Do NOT add eggs. Blend and set aside to rest for 1 hour or refrigerate overnight.

Preheat oven to 425F.

Lightly beat the eggs, then add them to the pumpkin mixture.

Fill the pie shell half full and place in oven. Let back 5 minutes before filling the pie to the brim, using a ladle or measuring cup.

After 15 minutes, reduce the heat to 350F and continue baking for 40-45 minutes or until toothpick inserted in the center comes out clean.

Place on rack to cool.

Serves 8.

Number of Servings: 8


Recipe submitted by SparkPeople user KJSPORTINK.