No-Bake, Diabetic Friendly Pumpkin Pie Recipe


I was working on an article for the Diabetes Library about converting recipes for diabetics, and this was my test pumpkin pie recipe. I think it turned out just fine!

  • * Sugar-free caramel topping (from the ice cream aisle at the grocery store)
  • * Pecan pieces
  • * 1 c canned pumpkin (open with can opener)
  • * 1 c milk
  • * 2 pkg sugar free instant pudding
  • * 1 small tub sugar free whipped topping
  • * cinnamon
  • * nutmeg
  • * Graham cracker crust
  1. Pour 1/4 cup of the caramel topping into the graham cracker crust and sprinkle it with pecan pieces.
  2. Beat the milk, pudding mix, pumpkin and spices until blended with a hand mixer. Stir in 1/2 cup of the whipped topping.
  3. Spread the mix in the crust.
  4. Refrigerate at least 1 hour. Top with more caramel topping, pecan pieces and whipped topping from whipped cream dispenser and serve warm on a warming tray.

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