My husband’s favorite pie is pumpkin. My husband is also borderline diabetic, so he has to be very, very careful what he eats. He didn’t have a problem giving up processed sugars and cut most flour products unless they were nuts and twigs whole grain. He lost weight and it was great. His weaknesses are potato chips and pumpkin pie. The potato chips I’ve not figured out yet because he turns his nose up at any alternatives I’ve tried to make, but the pumpkin pie I have fixed so that he can enjoy it on holidays…and I’m expected to make it every single holiday because it’s his one and only real treat.
The original recipe came off a can of E.D. Smith pure pumpkin puree I got a long, long time ago. It is the best tasting pumpkin pie I’ve ever made and changing it over for a lower sugar/carb version wasn’t all that hard.
You can make this recipe the exact same way and put it in two pie shells. I’ll give the bake time for pies versus casserole dish.
- 1 small (2 quart) casserole dish
- 1 – 28 oz can 100% pure pumpkin
- 1 cup brown sugar substitute (I use Ideal Brown) and 1 cup Splenda (I often back off to just one cup of sweetner and it’s fine.)
- 1 tsp Nutmeg
- 2 tsp Cinnamon
- ¼ tsp Ginger
- ¼ tsp salt
- 1 can (1.5 cups) Evaporated Milk
- Put everything in a mixing bowl and beat until very smooth with an electric mixer.
- Pour into well greased casserole dish.
- For pudding – bake at 350 degrees for about 1 ½ hrs (check at 1 hr 15 min). Until inserted knife comes out clean. Cool before scooping into bowls.
- For pies – bake at 425 degrees for 15 min then reduce heat to 350 for 30-35 min until inserted knife comes out clean. Cool before cutting
- Refrigerate unused portion
- Can be frozen after being baked.