I love pumpkin pie, and I have for as long as I can remember. Back in the good old days, pumpkin pie was reserved solely for Thanksgiving, or in some lucky households, through the Christmas season. Personally I think it’s a shame that we only let ourselves have pumpkin pie a few times a year, especially since it is very easy to make, and you can use canned pumpkin right off the shelf.
This recipe is for a diabetic-friendly version of pumpkin pie that can be made during any holiday season, or any time of the year for that matter. We have it as often as possible in my family, since there are a large number of diabetics scattered around the communal dinner table. Even those who aren’t diabetic have tried it, and found that they like it as much as they do the full sugar version!
¾? It really is! Start by baking your ready made pie crust in the over as directed on the package. You can try adding the pie filling directly to the frozen crust, but I’ve found that this makes the crust a little too soft. It typically sticks to the bottom of the pan, and your pieces will come out bottomless.
While the shell is baking, mix together the evaporated milk, pumpkin, Splenda, and eggs. The mixture may look a little runny, but don’t worry! It should look like this. Once everything has been thoroughly combined, add in the vanilla and pumpkin pie spice.
Remove the pie shell from the over, and set the oven to 400 degrees. This is the temperature your pie is going to bake at. As soon as the over has re-heated, pour your pie filling into the shell and place it back into the oven. Make sure to place it on the middle rack to avoid any breaking on the top of the pumpkin pie. After 40 minutes, your diabetic friendly pumpkin pie should be ready. I’ve found that if you try to test this with a knife, your pie will be in the oven forever. By the time the knife comes out clean, the top of your pie will be burned.
You can also try this diabetic friendly pumpkin pie using full fat evaporated milk, which adds a little more sugar. Another good option is to use a little more vanilla and a little less pumpkin pie seasoning, to let the real taste of the pumpkin shine through. Also be on the lookout for canned pumpkin pie filling, which typically has the pie seasoning already added but comes with sugar added too.
Top with a dollop of whipped cream, or no-sugar-added vanilla ice cream, and wait for the rave reviews to come in.
