Hannibal Regional Blog


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skinny pumpkin pie With so much to choose from, Thanksgiving Day and holiday meals can be very difficult when it comes to managing your weight and/or diabetes. If you have diabetes mellitus, counting carbohydrates and staying within your recommended allowance can seem impossible without feeling deprived. Most traditional dishes served for a Thanksgiving meal contain carbohydrates; therefore small portion sizes are extremely important to stick to. After a big meal, you of course want the pumpkin pie because without it, it just wouldn’t be Thanksgiving, right? For those of you who do have diabetes or are trying to be more cautious about your weight, I have just the dessert for you. The pumpkin pie recipe below is quite delicious and will hopefully satisfy your sweet tooth. The best part is, you can have a regular size piece (1/8 of pie) for only 90 calories and 12 grams of carbohydrates! If you must have a crust, try this: layer a square pan with graham crackers first, then pour the pumpkin mixture over top and bake.

Skinny Pumpkin Pie
1 16-oz can pumpkin
1 12-oz can nonfat evaporated milk
3 eggs
¾ cup Splenda
2 teaspoons pumpkin pie spice (below)

Pumpkin Pie Spice

4 tablespoons ground cinnamon
4 teaspoons ground nutmeg
3 teaspoons ground allspice
4 teaspoons ground ginger
(combine and mix well)

-Preheat oven to 425 degrees F
-Beat pumpkin, milk and eggs until smooth
-Beat in remaining ingredients
-Spray pie pan with non-sticking cooking spray; pour batter into pie pan
-Bake for 15 minutes, then reduce heat to 350 degrees F and bake an additional 40 minutes or until knife inserted in middle comes out clean.
-Cool on wire rack
-Optional- Serve with fat free whipped cream and crushed pecans

Serving: 1/8 pie
Nutritional information: 90 calories, 12 gram carbohydrates

Blog post provided by:
Katie Foster, RDN, LD
Nutrition Services
Hannibal Regional