Diabetic-Friendly Pumpkin Pie
Diabetic-Friendly Pumpkin Pie
(Low-Carb • Sugar-Free • Guilt-Free!)
✅ Ingredients
Pumpkin Filling:
- 1 can (15 oz) pure pumpkin purée
- 2 large eggs
- 1 cup heavy cream (or unsweetened almond milk for lighter version)
- ½ cup granular or powdered monk fruit, erythritol, or allulose
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- 1 tsp vanilla extract
- Pinch of salt
Optional Low-Carb Crust (OR make crustless):
- 1 ½ cups almond flour
- 3 tbsp melted butter
- 2 tbsp sweetener
- ½ tsp cinnamon
- Pinch of salt
🥧 Instructions
1. Make the Crust (Optional)
- Mix almond flour, sweetener, cinnamon, salt, and melted butter.
- Press into a greased pie dish.
- Bake at 350°F (175°C) for 8–10 minutes, until lightly golden.
Or skip this step for a crustless diabetic pie (still amazing!).
2. Make the Filling
- In a large bowl, whisk together pumpkin, eggs, sweetener, spices, vanilla, and salt.
- Add heavy cream and whisk until smooth and silky.
- Pour mixture into your crust (or directly into the dish for crustless).
3. Bake
- Bake at 350°F (175°C) for 45–55 minutes.
- The center should be slightly jiggly but not liquid.
- Let cool completely so it can firm up.
✨ Nutrition (Approx., per slice—crustless)
- Calories: ~120
- Carbs: ~6–7g
- Net Carbs: ~4g
- Sugar: 0g
- Protein: ~3g
- Fat: ~9g
(With crust, add ~2–3 net carbs per slice.)
💡 Tips for the Perfect Diabetic Pie
- Allulose gives the smoothest, creamiest texture.
- If using erythritol, add 1 tbsp of heavy cream or 1 tsp xanthan gum to avoid graininess.
- Chill at least 4 hours before slicing.
