Diabetic Friendly Pumpkin Pie - Guest post by Alex Keriwn

A big thanks to Alex Kerwin for sending me such a wonderful recipe and also some key tips to watch out for when preparing desserts for diabetics. These tips are very useful and can be kept in mind when preparing any kind of diabetic-friendly treats. This pumpkin pie is definitely a keeper.  I am grateful for meeting people like him through my blog, who make a difference in our everyday life.

Diabetic Friendly Pumpkin Pie



Many people equate autumn with comfort food. The smells of roasted turkey, sweet corn, and fresh apples delight all of our senses. Unfortunately, many of these comfort foods wreak havoc on a diabetic diet. Luckily, diabetics can enjoy practically any food as long as they are willing to make some small changes.

It is well known that diabetics should avoid added sugars in foods. However, diabetics should also steer their diets away from white flour, processed foods, full-fat dairy products, and items that are high in sodium. This recipe for diabetic friendly pumpkin pie manages to combine all of the goodness of home-cooking with all of the necessities of diabetic living.

The first task the diabetic chef needs to tackle is the pie crust. There are plenty of pre-made pie crusts that can be purchased at supermarkets throughout the country. Unlike homemade pie crusts, they are generally high in sodium and other unsavory finds. Making a pie crust at home is easy, healthier, and can be a lot of fun.

Diabetic Friendly Cinnamon Whole Wheat Pie Crust
1.5 cups whole wheat flour
3/4 tsp salt
1/4 tsp baking powder
1/4 cup olive oil
1/4 cup ice cold water
1 tbsp sweetener
1/2 tsp ground cinnamon

Combine dry ingredients in a large bowl. Add oil and blend. Add cold water in small amounts until the dough forms into a large ball. Flatten the dough into a small circle, cover and refrigerate until it is easy to handle. While the pie crust is chilling, begin working on the filling.

Diabetic Friendly Pumpkin Pie
2 eggs, beaten
2 cups pumpkin puree
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves
8 oz fat-free evaporated milk
2/3 cup brown sugar substitute

Preheat oven to 425 F. Combine all ingredients in one bowl and mix well. Remove the pie crust from the refrigerator. Roll the dough into a 12 inch circle and place into a prepared pie pan and trim the edges. Do not pre-bake the crust. Pour pie filling into the crust and bake for 10 minutes. Reduce heat to 350 and bake another 30 minutes. Allow to cool before serving. Serves 8. If your pie cracks once it begins to cool, you should reduce the cooking time by five minutes.

Written By: Alex Kerwin is a creative writer from Michigan. Aside from writing, Alex works closely with Christian drug rehab programs, helping people struggling with addiction.

3 comments:

Subhashini said...

yummy and healthy

Priya said...

Diabetic friendly dishes are always welcome at our place, pumpkin pie looks fabulous and i wont mind having a slice.. such a fabulous guest post,just loving it.

divya said...

oohh im drooling here...finger-licking good :)