Sugar-Free Pumpkin Pie Recipe by the Diabetic Pastry Chef

Wellness with a Wow

Sugar-Free Pumpkin Pie Recipe by the Diabetic Pastry Chef

According to the Calorie Control Council, the Average American may consume up to 4,500 calories and a whopping 229 grams of fat on Thanksgiving day. That being said, after a Thanksgiving Day feast, the last thing you want is a super sweet calorie bomb of a dessert.

That’s why I reached out to my friend and colleague Stacey Harris aka ‘The Diabetic Pastry Chef’ for a sugar-free dessert recipe for Thanksgiving!

When Stacey Harris was studying to become a pastry chef, she was diagnosed with type 2 diabetes. Rather than give up her chosen profession, she began creating more diabetic-friendly desserts. By using blended flours and a combination of sugar and sugar substitutes, reducing milk carbohydrates, and eliminating trans fats,  Stacey Harris has transformed more than 200 desserts into diabetic-friendly delights.

Sugar-Free Pumpkin Pie Recipe by the Diabetic Pastry Chef

1 3/4 cup pure canned pumpkin

1 3/4 cup milk

3 eggs

1/2 tsp salt

1/2 tsp ground nutmeg

1 1/4 tsp ground cinnamon

1/2 tsp ginger

1/4 tsp cloves

2/3 cup Whey Low D Granular or other dry sugar substitute to equal

1 Tbsp molasses

Directions: Combine all ingredients in mixer or blender until well blended.  Pour into 9″ pie pan fitted with bottom pie crust. Leaf shaped cookie cutters can be used to adorn the edges and top of pie ( see below, will need to make a double pie crust for this).  Bake at 400F degrees until pie no longer shakes in middle and inserted knife comes out clean. This will yield 1-9″ pie.

To make the pie as shown you will need 2 double pie crusts. This will make 2- 9″ pies. Roll out 2 single pie crusts and fit into 2 pie pans.  Use the above pumpkin pie filling recipe to fill 2 pie shells instead of 1. The depth of the pie fillings will be lower. Use the additional pie dough to cut leaves with leaf cookie cutters and arrange as shown in photo. Garnish with coated cranberries.

Coated Cranberries 

1/4 cup Whey Low D Granular or equivalent dry sugar substitute

1/4 cup water

6-ounces fresh cranberries

Additional Whey Low or equivalent dry sugar substitute for second coating

Directions: Combine water and Whey Low or other sweetener in saucepan over medium heat for about 3 minutes. Add cranberries and stir to coat. Use slotted spoon to remove cranberries to wire rack; dry for 1 hour. Remove cranberries from rack and roll in additional Whey Low D or equivalent sugar substitute, and let dry for an additional hour. Garnish top of baked pie.

The Diabetic Pastry Chef’s cookbooks are filled with information on the definition, treatment, and prevention of diabetes and include complete nutritional information (calories, fat, cholesterol, sugars, and protein) for each recipe. She uses Splendar and presents other sugar-free alternatives for pancakes, muffins, cakes, cookies, and pies. Stacey Harris shares the sweet secrets of her simple-to-use formula that will convert most any recipe into a lower-carb alternative without compromising taste or quality. Now ‘divabetics’ can enjoy Chocolate Truffle Cookies, Blueberry Tartlets, Cream Cheese Cupcakes, Coffee Bread Pudding, and hundreds of others. BUY NOW

“In The Diabetic Pastry Chef, Stacey Harris proves you can prepare and eat wonderful food and still stay well within the guidelines of food for a person with diabetes.”Alan L. Rubin, M.D., author of Diabetes for Dummies and Diabetes Cookbook for Dummies


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