""Pumpkin pie is typically lower in sugar and fat than the other holiday favorite, pecan pie. Plus, it gets a nutritional boost from pumpkin puree which is rich in vitamin A," writes the association, which is using a recipe from licensed nurse Robyn Webb. "For this diabetes-friendly version, we reduce the sugar by using a Splenda sugar blend in the filling. The low-fat crust is seasoned with a hint of crystallized ginger and maple syrup for an extra-special flavor boost.""
"INGREDIENTS 1 1/2 cup graham-cracker crumbs (about 24 cracker squares) 3 tablespoons maple syrup 1 teaspoon canola oil 1 egg white (lightly beaten) 1 teaspoon finely minced crystallized ginger 1 teaspoon ground ginger (divided use) 1/2 cup low-calorie sugar substitute (such as Splenda) 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon salt 2 eggs 1 teaspoon vanilla extract 1 (15-ounce) can pumpkin puree (not pumpkin-pie filling) 1 teaspoon cornstarch 1 (12-ounce) can evaporated skim milk 1/2 cup light whipped topping"
Dessert often leads holiday meals, but traditional sweets can be high in calories and sugar, affecting people with diabetes. The recipe makes a diabetes-friendly pumpkin pie by cutting added sugar in the filling with a low-calorie sugar substitute and using a low-fat crust flavored with crystallized ginger and maple syrup. The filling combines pumpkin puree, eggs, vanilla, cornstarch, evaporated skim milk and spices including cinnamon, ground ginger and cloves, and is finished with light whipped topping. The crust uses graham-cracker crumbs, maple syrup, canola oil and an egg white, pressed into a pie pan and baked.
Read at Boston Herald
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