Classic Pumpkin Pie (Diabetic friendly) Recipe

  • Filling
  • 3/4 cup packed brown sugar
  • 1 3/4 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 can evaporated low-fat milk (12 ounce can)
  • 2 egg whites (large)
  • 1 egg (large)
  • 1 can unsweetened pumpkin (15 ounce can)
  • 1/2 package refrigerated pie dough (15 ounce package)
  • Cooking spray
  • Topping
  • 1/4 cup whipping cream
  • 1 tablespoon amaretto (almond-flavored liqueur)
  • 2 tablespoons powdered sugar
Position oven rack to lowest position. Preheat oven to 425. To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth. To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute. Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425 for 10 minutes. Reduce oven temperature to 350 (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.

To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.

CALORIES 222 (30% from fat); FAT 7.4g (sat 3.7g,mono 0.7g,poly 0.1g); IRON 0.8mg; CHOLESTEROL 32mg; CALCIUM 104mg; CARBOHYDRATE 35.3g; SODIUM 241mg; PROTEIN 4.1g; FIBER 3g

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