Diabetes-Appropriate Diabetic Holiday & Event Recipes Diabetes-Friendly Thanksgiving Recipes Diabetes-Friendly Thanksgiving Dessert Recipes Light and Luscious Pumpkin Pie 5.0 (1) 1 Review If pumpkin pie is a must for the holidays, this version fulfills that holiday tradition without derailing your meal plan. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on September 19, 2023 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Rate PRINT Share Trending Videos Close this video player Prep Time: 35 mins Additional Time: 1 hr 10 mins Total Time: 1 hr 45 mins Servings: 10 Yield: 10 servings Nutrition Profile: Diabetes-Appropriate Nut-Free Soy-Free Vegetarian Low-Calorie Jump to Nutrition Facts Ingredients Oil Pastry 1 ⅓ cups all-purpose flour ¼ teaspoon salt ⅓ cup cooking oil 3 tablespoons fat-free milk Pumpkin Filling 1 (15 ounce) can pumpkin ⅓ cup sugar or sugar substitute equivalent to 1/3 cup sugar 2 tablespoons honey 1 teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground nutmeg ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten 1 teaspoon vanilla ¾ cup evaporated fat-free milk 10 tablespoons Frozen light whipped dessert topping, thawed Directions To prepare pastry: Stir together flour and salt in a medium bowl. Add oil and milk all at once to the flour mixture. Stir lightly with a fork. Form into a ball. Preheat oven to 450 degrees F. On a well-floured surface, use your hands to slightly flatten the dough; roll from center to edge into a circle about 12 inches in diameter. To transfer the pastry, wrap it around the rolling pin. Unroll the pastry into a 9-inch pie plate. Ease the pastry into the pie plate, being careful not to stretch. Trim the pastry to 1/2 inch beyond the edge of the pie plate. Fold under the extra pastry; flute or crimp edge as desired. Do not prick. Line the pastry with a double thickness of heavy foil. Bake for 8 minutes. Remove the foil. Bake for 5 minutes more. Cool on a wire rack while preparing the filling. Reduce oven temperature to 375 degrees F. To prepare filling: Combine pumpkin, sugar, honey, cinnamon, ginger and nutmeg in a medium bowl. Add egg and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk. Pour the filling into the baked pastry shell. To prevent overbrowning, cover the edge of the pie with foil. Bake until the filling appears set, 40 to 45 minutes (the edges of the filling may crack slightly). Cool completely on a wire rack. Cover and refrigerate within 2 hours. If desired, serve with dessert topping. Tips Tips: If using a sugar substitute, we recommend Splenda(R) Granular or Sweet 'N Low(R) bulk or packets. Be sure to use package directions to determine product amount equivalent to 1/3 cup sugar. Nutrition Facts per serving with sugar substitute: 171 cal., 8 g total fat (1 g sat. fat), 1 mg chol., 108 mg sodium, 22 g carbo., 2 g fiber, 5 g pro. Originally appeared: Diabetic Living Magazine Rate It Print Nutrition Facts (per serving) 187 Calories 6g Fat 29g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Serving Size 1 slice Calories 187 % Daily Value * Total Carbohydrate 29g 11% Dietary Fiber 2g 6% Total Sugars 14g Protein 5g 10% Total Fat 6g 8% Saturated Fat 1g 3% Cholesterol 1mg 0% Vitamin A 6853IU 137% Vitamin C 2mg 2% Folate 56mcg 14% Sodium 108mg 5% Calcium 81mg 6% Iron 2mg 9% Magnesium 20mg 5% Potassium 198mg 4% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved