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Crunchy Pumpkin Pie

Diabetes recipes for Crunchy Pumpkin Pie


Crunchy Pumpkin Pie

Baking Time: 45 minutes
Number of Servings: 9


For the pie crust:

1 C   quick cooking oats
1/4 C whole wheat flour
1/4 C ground almonds
2 Tbsp   brown sugar (replace sugar with 1/4 Tsp Stevia powder plus 1/2 C unsweetened applesauce)
1/4 tsp salt
3 Tbsp   vegetable oil
1 Tbsp   water

For the pie filling:

1/4 C packed brown sugar or 1/4 Tsp Stevia sweetener
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 egg, beaten
4 tsp vanilla
1 C   canned pumpkin
2/3 C   evaporated skim milk


  1. Preheat oven to 425 F.
  2. Mix oats, flour, almonds, sugar (or Stevia powder), and salt together in small mixing bowl.
  3. Blend oil and water together in measuring cup with fork or small wire whisk until emulsified.
  4. Add oil mixture to dry ingredients and mix well. If needed, add small amount of water to hold mixture together.
  5. Press into a 9-inch pie pan and bake for 8-10 minutes, or until light brown.
  6. Turn down oven to 350 F.
  7. Mix sugar (or Stevia), cinnamon, nutmeg, and salt together in a bowl.
  8. Add eggs and vanilla and mix to blend ingredients.
  9. Add pumpkin and milk and stir to combine.
  10. Pour into prepared pie shells.
  11. Bake 45 minutes at 350 F or until knife inserted near center comes out clean.

Nutrition Facts

- Serving Size: 1/9th of a 9 inch pie
Amount Per Serving
Calories: 177
Total fat: 8 g
Saturated fat: 1 g
Cholesterol: 24 mg
Sodium: 153 mg

Source: National Heart, Lung, and Blood Institute, a part of the National Institutes of Health and the U.S. Department of Health and Human Services

Average Customer Review: 3 of 5 Total Reviews: 1   Write a review.

  0 of 0 people found the following review helpful:
Question November 5, 2011
Reviewer: Ditsydeb from California  
Where is the recipe to the topping?

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