Last updated on October 15, 2023 by Liza Hawkins
This diabetic-friendly pumpkin pie sweetened with stevia is the great addition to a Thanksgiving feast. Make it when you can’t (or don’t want to) use cane sugar!
Years ago I was anointed “pie maker” for both families’ Thanksgiving dinners and I chose two classics to bake: pumpkin pie and apple pie.
There was a twist, however, with making sweets for my in-laws: they’re diabetic.
Unlike my husband who is also diabetic, my in-laws stayed away from anything with real sugar in it. I’ve found that everyone with diabetes has a body that reacts differently to various foods in terms of blood sugar spikes and lows.
With my husband, we’ve learned that he can eat things with real sugar, he can eat carbohydrates, and his blood sugar is just fine.
What we control is portion and how many carbs he’s eating (which after all this time of watching and measuring, happens to be regular portions).
This has made me VERY happy because I really don’t like to use artificial sugar substitutes, since they’re often made by or made from chemicals.
On the other hand, sugar substitutes, like products made from the stevia plant, have finally become mainstream. So when I was cooking for my in-laws, and I needed something to replace cane sugar, stevia’s the route I went.
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The ratio of stevia for cane sugar is one-to-one in terms of recipes, and while the flavor doesn’t taste exactly the same as cane sugar (I get a lingering aspartame taste), it’s okay — and it’s natural.
The pumpkin pie I made is a close take on the Silver Palate Cook Book recipe, with the exception of using whole milk instead of half-and-half and cream, and stevia instead of cane sugar.
(I’m not against half-and-half and cream, I simply forgot to buy it and didn’t have time to run back out to the store.)
Also, the recipe calls for a little brown sugar, and I happened to have some Splenda brown sugar mix in my pantry, so I used it. I know, I know. You’re probably thinking, “Liza, you just said you don’t like sucralose. And here you are using Splenda brown sugar mix!”
It’s true.
The reasons I used it are simple:
- It was in my pantry.
- The recipe only calls for a little.
- My in-laws ate stuff with sucralose and aspartame all the time already.
Once it’s gone, I won’t be replacing it.
And, in hindsight, I could have used molasses as a substitute.
Oh well.
So, PUMPKIN PIE! Doesn’t it look pretty?
PS: I often cheat when it comes to pie crust and use pre-made from the fridge section, but I do occasionally make homemade easy pie dough.
PPS: Check out my traditional easy pumpkin pie if you don’t need a diabetic-friendly recipe.
Diabetic Friendly Pumpkin Pie
This diabetic-friendly pumpkin pie, sweetened with stevia, is the perfect addition to a Thanksgiving feast. Make it when you can't (or don't want to) use cane sugar!
Ingredients
- 4 large eggs
- 1 28-ounce can of pumpkin puree
- 1/2 cup granulated stevia
- 1/4 cup Spenda brown sugar mix
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 1 cup whole milk
- pecan halves, for garnish
- 2 refrigerated pie crusts
Instructions
- Preheat the oven to 400°F and line two 10" pie plates with the pie crusts. Crimp the edges.
- Whisk the eggs and the sugars together with a mixer for 1 minute, until it's light and frothy. Add the pumpkin, cinnamon, cardamom, nutmeg and salt, and continue mixing for one more minute. Add the milk and mix it until it's *just* incorporated, about 30 seconds. Pour the mixture equally into each of the prepared pie plates.
- Bake the pies for 10 minutes at 400°F, then reduce the heat to 325°F and continue baking them for 1 hour (or until the middles are set and just a tiny bit jiggly).
- Remove the pies from the oven and garnish the outsides with pecan halves.
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 154Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 48mgSodium: 151mgCarbohydrates: 26gFiber: 2gSugar: 6gProtein: 4g
Check out a sweetener named Swerve.
I have actually heard of Swerve, but have never cooked with it. Does it work well with baking?
And, PS: I just looked at the website, and it definitely bakes well. Thanks for the reminder!
I think I’m going to try this. I have molasses on hand. Thanks, Liza!
Anne – let me know how much molasses you end up using, and how you like the flavor!
This looks really yummy
Thanks, Sarah!
This looks so great! I too cheat with pie crust!
I’m going to try the vodka crust recipe that’s going around – I hear it’s fool proof!
What pie crust did you use show in this receipe/image?
I use the refrigerated pre-made pie crust dough that comes rolled up from ALDI (but you can buy name brand, too, like Pillsbury).
Very pretty pie. I have never made a pumpkin pie. Sweet potato is the holiday pie of choice in my family.
I’ve never made sweet potato!
I was going to suggest Swerve-I used in a pumpkin pie I made for the Mamavation website and it tasted good. It also is a 1-1 ration
Next time I need to re-up on sugar substitute I’ll try Swerve.
I agree about the Swerve. It’s the best. I make chocolate pudding with it and it tastes like it as sugar in it. Might be hard to find locally(my Safeway has it) but amazon has it.
Liza, this is good for uncle Hal.
Hi Vine! That’s exactly who I made it for. 🙂
I bake diabetic friendly desserts for the local Meals On Wheels service. I’m going to bake 8 pumpkin pies using your recipe for 48 servings to their clients. I’ll let you know how big a hit it was!
Do you have any dietary information for this recipe?
Hi Greg! I love what you’re doing re: Meals On Wheels! And, do not have the dietary info — it’s just not part of what I watch and jot down as I’m pulling together a recipe. That’s not much help, is it? If you do end up making this for your clients, let me know how it goes!
I baked and delivered 8 of your 10″ pumpkin pies this morning to Meals on Wheels, packaged in individual servings, 6 to a pie. We’ll know soon enough if they were a hit!
This is awesome, Greg!!! Thank you for stopping back by with the update!
What is the calories?
Hi Darwin — I’m not sure. I don’t count/measure calories in my recipes.
So how many carbs is it per serving
Hi Tony! Not sure what the carbs are per serving. Sorry!
When you say ground stevia, does that mean like the granulated stevia you can buy at the store or did you take an actual stevia leaf and ground it up?
I am trying to make this but have granulated stevia in hand
Yep, granulated! I’ll have to make that more clear!
Do you have any nutritional information? My son was just diagnosed with Type 1 diabetes and we’re trying to decrease the carbs and sugar as much as possible. Also how about using a lower carb milk like Fairlife?
Hi Deborah! We’ve never used Fairlife before, but whole milk has few carbs than other less fatty dairy products. I calibrated the nutrition in the recipe card, but not sure it will have exactly what you’re looking for.
.I’ve been using Fairlife milk and it’s great! Comes in nonfat, 2% and whole. It really is much less sugar and – bonus – a lot more protein. Keeping fingers crossed that it stays on the market
Thanks for the input, Courtnenay! Sounds like it could be worth a try for those trying to limit sugar — is it done in a natural way?
They filter it to remove some sugars and to concentrate the protein and calcium. They describe this on their website. Apart from that, I don’t know how natural the process is (e.g., what the filters made of). But for me, a diabetic who LOVES milk, it’s a great product and I’m willing to tolerate a little mystery.
For sure — sounds like a great alternative!
How long after baking is this pie good in the refrigerator? I can’t wait to try it!
I wouldn’t go more than a week in the fridge before serving (though it might last longer). Hope you enjoy!
Might be a silly question, but does this recipe make 2 pies? I see the carb count with it at over 50 carbs per serving, which is definitely out of my husband’s range for a dessert. I notice that it is a 28 ounce puree and two crusts, which leads me to believe it may be for two pies. The traditional Libby’s pumpkin pie recipe is 38 carbs, super confused.
Not a silly question! I wrote this a long time ago, and it seems there is a typo — it is for two pies, but I managed to write it as one. I’ll get it updated! Thanks for taking the time to leave me a note!
My family loves this pie, stevia for this pie and many more recipes works awesome.
Oh, that’s great, Lorraine!
Really wish you had done the recipe for 1 pie instead of 2. Also you don’t make it clear enough it makes 2. Easier to double, not as easy to reduce.
Great feedback! When I look to update/refresh this one, I’ll consider reformatting it down to a one pie recipe. Thanks!
Can these be frozen after baking?
I don’t see why not. Be sure to cool it completely before freezing, though!