If you are a diabetic, a sugar free pumpkin pie recipe might be the answer for you for a perfect holiday dessert. We have several people in our family that are on a sugar restricted diet. It is very difficult when everyone is eating dessert and they cannot have any sugar. When I know they are coming, I try to always have something on hand for diabetics; even if it is as simple as a bowl of fresh fruit.
The holiday season is a very hard time of the year when tables are laden with cookies, pies, cakes and desserts; all with lots of sugar. They look so inviting that it is hard for anyone to resist. It is so important this time of the year to offer your diabetic family and friends a healthy alternative to keep them healthy.
Today we have a variety of choices of sugar substitutes that can easily be used in our recipes as a replacement. I have noticed when I make my spice tea every day that it has a sweet taste even without adding any sugar. This is due to the freshly grated ginger and nutmeg which I add to the pot. It will do the same when making a sugar free pumpkin pie recipe.
I recently made a cake using a whole cup of the freshly grated ginger in it. The flavor was amazing and it added to the sweetness. What I am saying is to try using you favorite recipes; add spices and your favorite sugar substitutes to make your favorite people some good desserts.
I am not an expertise in this area but some sugar substitutes for brown sugar are not totally sugar free. This means they are not calorie free either. These might be a good substitute for you if you are only on a restricted diet and NOT TOTALLY SUGAR FREE. These products will give you the flavor of brown sugar like in a restricted sugar free pumpkin pie recipe with fewer calories. Always consult with your doctor about the products you use in your diet for your health.
Many people have said to me that they substitute molasses for sugar in their diet because it is so much healthier. They claim it is great in sugar free pumpkin pie recipe. Just what is molasses? I love the flavor of this dark thick syrup; especially the kind I buy locally. It is so sweet and great to bake with or even on fresh hot biscuits or cornbread. It really blends well with spices such as in a diabetic pumpkin pie.
As far as being healthy, I do not know. It certainly cannot be too healthy the way I like to eat it. This is the heavy syrup that remains after the boiling of the sugar cane or sugar beets. There are three types of molasses produced from this boiling process; light, dark and the strong blackstrap.
However delicious this is, it would NOT make a good substitute in a sugar free pumpkin pie recipe particularly if it is necessary for you to have a diabetic pumpkin pie. A serving size is listed as one cup having 290 calories with 55 grams of sugar (not sugar free) and 74 grams of carbohydrates. These are some of the facts which should be considered when staying on a diet. Molasses also contains some good nutrients and for sure it is delicious but all this needs to be weighed for health problems.
Preheat oven to 350F degrees.
Mix pumpkin, pumpkin pie spice and Equal together.
Add the milk and water and blend well.
Add eggs to mixture and beat in well.
Pour mixture in unbaked pie shell and bake for 50 minutes or until a sharp knife inserted in center comes out clean.
Cool before cutting.
The following is NOT a sugar free pumpkin recipe but has very little sugar added making it a low calorie pumpkin pie.
Preheat oven to 350F degrees.
Lightly spray 9 inch pie plate with vegetable spray.
Place the pumpkin, milk, egg, egg whites, biscuit mix, sugar, sugar substitute, pumpkin spice and vanilla in a large mixing bowl.
Beat until well blended and pour into pie plate.
Bake for 50 minutes or until center is puffed up.
Remove from oven and cool before serving.
Combine in large bowl eggs and all following ingredients except for extra coconut; blend well.
Pour into pie shell and top with extra coconut; cover lightly with foil to prevent coconut from browning.
Bake in preheated oven at 425F degrees for 15 minutes; LOWER OVEN TEMPERATURE TO 350F degrees.
Bake about 45 to 50 minutes longer until center is set; LAST FEW MINUTES remove foil to brown top.
This sugar free pumpkin pie recipe is truly sugar free because it is not a dessert. It makes a great side dish to a meal and is still very good even if not a dessert.
Combine pumpkin and remaining ingredients in a large bowl; blend well.
Pour into pie shell; bake in preheated oven at 425F degrees for 15 minutes.
Reduce heat to 350F degrees and bake about 40 minutes longer or until set.
NOTE: If browning too much lay foil over top.
Cool 30 minutes before serving.