University of Illinois Extension

Recipes for Diabetes - University of Illinois Extension


½ package Jiffy® pie crust mix
½ cup Splenda
1 teaspoon cornstarch
½ cup skim milk
1 egg
1 can pumpkin, 15 ounces
½ teaspoon cinnamon
1 envelope unflavored gelatin
¼ teaspoon nutmeg
¼ teaspoon ginger
1/8 teaspoon cloves
1 cup Cool Whip Free®


  1. Prepare pie crust mix according to directions. Cool.
  2. Whisk Splenda, gelatin, cornstarch, and milk in a saucepan over medium heat until boils and thickens. Whisk half of mixture into egg; then back into remaining milk mixture, heating until thickens.
  3. Remove milk mixture from heat and fold in pumpkin and spices. Cool.
  4. Fold topping into pumpkin mixture and spread into pie crust. Chill until set.
Total time: 3 hours
Preparation time: 30 minutes
Nutrition Facts
Servings per Recipe: 1 9-inch pie, 8 servings
Amount Per Serving
Calories 142 Calories from Fat 63
Total Fat 7 g
Cholesterol 30 mg
Sodium 141 mg
Carbohydrate 17 g
Dietary Fiber 2 g
Protein 3 g
Exchange 1 starch, 1 fat
Carbohydrate Units 1

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