Sugar Free Pumpking Pie W/Diabetic Exchanges

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Chef Extraordinaire
Feb 21, 2002
North Carolina
Sugar Free Pumpking Pie W/Diabetic Exchanges

1 1/2 c Pumpkin; Canned Or Fresh Cooked
Non Nutritive Sweetener
-Equivalent To 3/4 C
1/2 ts Salt
1 1/4 ts Cinnamon
1/2 ts Ground Ginger; Or To Taste
1/4 ts Ground Nutmeg; Or To Taste
1/4 ts Ground Cloves; Or To Taste
2 lg Eggs; Slightly Beaten
1 1/4 c Nonfat Milk
2 c Nonfat Evaporated Milk
;Pastry For One 9-Inch Pie
-Crust, Unbaked

1 1/3 c Flour; Sifted
1/2 ts Salt
1/2 c Diet Margarine; Melted
2 tb ;Cold Water

Preheat the oven to 400 Degrees F. Combine the
pumpkin, sweetener, salt, and spices, blending well
then blend in the eggs, milk, and evaporated milk.
Pour into the unbaked pastry shell and bake until a
knife inserted between the center and outside come out
clean. Cool to room temperature before serving.

Exchanges Per Serving: 1 Serving = 1/4 Lean Meat, 3/4
Milk, 1/6 Bread Calories Per Serving: Filling = 135
Pastry = 110

Pie Crust:

Sift the flour and salt together, then dribble th
margarine over the surfae. Stir, with a fork, until
completely mixed then add the water to the
margarine-flour mixture and stir until a smooth ball
if formed. Roll out the dough to fit the pie pan.
Place in the pie pan and flue the edges with the fork.
Refrigerate if the crust is to be filled prior to
baking. If baked unfilled, make several cuts with a
sharp knife in the bottom and sides of the crust.
Bake at 450 degrees F for 13 to 15 minutes or until
golden brown.

Exchanges Per Serving: 1/8 Crust = 1 Bread, 1 1/2 fat
Calories Per Serving: 130
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