Dessert

Diabetic Low Carb Pumpkin Pie is for Dessert.

Diabetic Low Carb Pumpkin Pie takes 30 minutes to prepare.

Diabetic Low Carb Pumpkin Pie takes 60 minutes to cook.

Diabetic Low Carb Pumpkin Pie makes 8 servings.

The ingredients for Diabetic Low Carb Pumpkin Pie are:

1.5 fresh, frozen or canned pumpkin (NOT pie filling)
1 T flour
1/4 c granulated sugar
1 T brown sugar
2 T blackstrap molasses
1-1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1 c nonfat milk
2/3 c fatfree half and half
1/2 tsp salt
2 eggs, beaten slightly
1 c finely ground almonds
1/4 c finely ground oats
1/4 c butter, melted

Here is how you make Diabetic Low Carb Pumpkin Pie:

Crust:Mix finely ground almonds, finely ground oats and melted butter together. Press into 9" pie pan. Bake in 325F oven for 15-20 minutes, or until lightly browned.Filling:Measure pumpkin, flour, sugars, molasses, spices, milk, half and half, and salt into a large bowl. Do NOT add eggs. Blend and set aside to rest for 1 hour or refrigerate overnight.Preheat oven to 425F.Lightly beat the eggs, then add them to the pumpkin mixture.Fill the pie shell half full and place in oven. Let back 5 minutes before filling the pie to the brim, using a ladle or measuring cup.After 15 minutes, reduce the heat to 350F and continue baking for 40-45 minutes or until toothpick inserted in the center comes out clean.Place on rack to cool.Serves 8.Number of Servings: 8Recipe submitted by SparkPeople user KJSPORTINK.

The nutritional information for Diabetic Low Carb Pumpkin Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 227.1

• Total Fat: 13.6 g
• Cholesterol: 70.0 mg
• Sodium: 384.5 mg
• Total Carbs: 21.8 g
• Dietary Fiber: 2.5 g
• Protein: 6.6 g

The dietary needs meet for Diabetic Low Carb Pumpkin Pie is Low Carb