Preparing the Thanksgiving meal can pose a lot of challenges for people with health issues, such as diabetes. And among them is usually the topic of dessert. However, not with this recipe. As I was strolling through the supermarket with my diabetic grandmother, I started to think about what healthy, low sugar dessert options I could make for her this Thanksgiving. I happened upon Diabetic Living Magazine and found this recipe for Pumpkin-Maple Pie that I knew instantly would be an excellent addition to the Thanksgiving menu lineup this year. 

This recipe, courtesy of Diabetic Living Magazine, should always be on hand when company calls.

To begin, you will need a few key ingredients:

  • – 1 ¼ All-Purpose Flour (or substitute it with almond or coconut flour if you like)
  • – ¼ Teaspoon Of Salt
  • – ¼ Cup Of Fat-Free Milk
  • – 3 Tablespoons of Canola Oil
  • – ⅔ Cup Evaporated Fat-Free Milk
  • – Canned Evaporated Fat-free milk
  • – 1½ Teaspoons Of Vanilla Extract
  • – Ground Cinnamon (optional)
  • – Frozen Light Cool Whip (optional) 

For the pumpkin-maple filling, you will need:

  • – 1 (15 ounce) Can Pumpkin
  • – Canned pumpkin (or regular pumpkin filling and homemade maple pie spice)
  • – ¼ cup light maple-flavored syrup of your choosing
  • – Splenda (You can use regular sugar, but be wary of how much you use)
  • – 1 Tablespoon of All-Purpose Flour
  • – 1½ Pumpkin Pie Spice
  • – ½ Cup Refrigerated Or Frozen Egg Product, thawed (Eggbeaters)

Step 1: Preheat the oven

Preheat oven to 375°F. In a mixing bowl, stir together the 1¼ cups flour and salt. Combine ¼ cup milk and oil; add all at once to flour mixture. Mix well until a soft dough forms. If necessary, add milk to get the consistency you are looking for. Then, mold the dough into a ball.

Step 2: Create the dough mold

Cut wax paper into two 12-inch squares. Place dough between the squares. Roll into a circle to edges of the paper. Peel off top paper and fit dough, paper side up, into a pie plate. Remove the top layer of paper. Cut dough to ½ inch beyond edge of pie plate. Fold any extra underneath. Crumple the sides as desired and do not prick the pastry.

Step 3: Prepare Filling

To prepare to fill: In a medium bowl, combine pumpkin, syrup, sugar, flour and pumpkin pie spice; add egg. Stir until just combined. Gradually stir in evaporated milk and vanilla; mix well. Pour all ingredients into the pie crust.

Bake your pie to perfection

Bake for 25 minutes. Remove the foil. Bake and additional 25 to 30 minutes more or until center is set. But, make sure to keep checking that it doesn't burn. Set your pie on a rack to chill, and once its ready, put it in the refrigerator.  If desired (and honestly, who wouldn’t desire), top with the Cool Whip and sprinkle a dash of ground cinnamon for good measure.

I am so excited to make this, and I hope you are too!

For the full recipe, visit here.

If pumpkin isn’t your thing, check out these other delectable recipes, courtesy of Eating Well.

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