Diabetic Pumpkin Pie

Indulge in the cozy flavors of fall with this Diabetic Pumpkin Pie, a guilt-free twist on a holiday classic. Featuring a tender crust made from whole wheat flour and a creamy, spiced filling sweetened with a sugar substitute like erythritol or Stevia, this pie is a perfect dessert for those managing their sugar intake. The blend of cinnamon, ginger, nutmeg, and cloves adds a fragrant warmth, while unsweetened almond milk keeps it light and creamy. Quick to prepare in just 20 minutes and baked to perfection, this delicious pie is a healthier alternative that doesn’t sacrifice flavor. Pair it with a dollop of sugar-free whipped cream for a festive treat that’s both satisfying and diabetic-friendly.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 1.25 cups Whole wheat flour
• 0.25 teaspoons Salt
• 6 tablespoons Unsalted butter (cold, diced)
• 4 tablespoons Ice water
• 1.5 cups Pumpkin puree (unsweetened)
• 2 large Eggs
• 0.75 cups Unsweetened almond milk (or low-fat milk)
• 0.5 cups Granulated sugar substitute (like erythritol or Stevia)
• 1 teaspoons Ground cinnamon
• 0.5 teaspoons Ground ginger
• 0.25 teaspoons Ground nutmeg
• 0.25 teaspoons Ground cloves
• 1 teaspoons Vanilla extract

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a mixing bowl, combine whole wheat flour and salt. Cut in cold, diced butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 3

Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 15 minutes.

Step 4

On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish and trim any excess edges. Crimp the edges if desired.

Step 5

In a large mixing bowl, whisk together pumpkin puree, eggs, almond milk, sugar substitute, cinnamon, ginger, nutmeg, cloves, and vanilla extract until smooth and well incorporated.

Step 6

Pour the pumpkin mixture into the prepared pie crust, smoothing out the top with a spatula.

Step 7

Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and a knife inserted near the center comes out clean.

Step 8

Allow the pie to cool completely at room temperature before slicing. For best results, refrigerate for at least 2 hours to let the flavors meld together.

Step 9

Slice and serve as is, or with a dollop of sugar-free whipped cream if desired.

Nutrition Facts

Serving size	(919.8g)

Amount per serving	% Daily Value*
Calories	963.0

Total Fat 82.3g	0%
Saturated Fat 47.6g	0%
Polyunsaturated Fat g
Cholesterol 560.7mg	0%
Sodium 883.3mg	0%
Total Carbohydrate 159.7g	0%
Dietary Fiber 11.5g	0%
Total Sugars 13.0g
Protein 19.5g	0%

Vitamin D 211.8IU	0%
Calcium 554.7mg	0%
Iron 6.8mg	0%
Potassium 1822.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.8%

Protein: 5.4%

Carbs: 43.8%