Diabetic-Friendly Sugar-Free Pumpkin Pie Recipe
A low carb pumpkin pie that is diabetic-friendly and easy to make.
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Servings: 8
Calories: 237kcal
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Ingredients
Crust
- 1 cup almond flour
- 1/3 cup butter (softened)
- 1/2 cup Granulated Zero-calorie sweetener (Splenda)
- 1/2 tsp pumpkin pie spice
Filling
- 2 cups pumpkin puree
- 1 cup evaporated milk
- 3 eggs
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 cup granulated sweetener (Splenda)
- 1 tsp vanilla extract
Instructions
Crust
- Preheat oven to 350°f (175°C)
- Combine all crust ingredients in a small mixing bowl.
- Use a pastry blender and mix until it forms a loose crumble,
- Press into a glass pie plate. (onto bottom and up the sides.
- Bake for 10 mins.
- Remove from the oven and continue with the recipe.
Filling
- Adjust oven temperature to 375°f (190°C)
- In a large mixing bowl, whisk the eggs.
- Add the remaining ingredients and mix well at low speed.
- Pour the filling mixture into the baked shell.
- Bake in the oven for approximately 45 - 50 minutes.
- To check for doneness, try the knife test.
- Remove from the oven and let cool.
- Ser with sugar-free whipped topping
Nutrition
Calories: 237kcal | Carbohydrates: 16g | Fiber: 5g | Net Carbs: 11gr | Protein: 8g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 91mg | Sodium: 194mg | Potassium: 251mg | Sugar: 6g | Calcium: 144mg | Iron: 2mg