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    You are in: Home / Recipes / Diabetic, Low-Fat Pumpkin Pie Recipe
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    Diabetic, Low-Fat Pumpkin Pie

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on November 29, 2008

      I gave this 4 stars, but probably would have given 3 1/2 - it tasted good, but it looked ugly - does that make sense? It bubbled on the edges and looked like molten lava, so I took a knife to smooth it - and ruined it even more. My friend, for whom I baked it, and who has just been diagnosed as diabetic, said she liked it, and that's what matters. By the way, it took me 2 hrs to bake it also!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 03, 2007

      It was good. My dad, a diabetic who hates diet food, loved it! It took almost 2 hours for mine to cook though. I'm not sure why.... Anyway, we enjoyed it this Thanksgiving.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 16, 2007

      half sugar substitute and half real sugar works out very nicely

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 14, 2007

      DH is an Iowa boy and thought this was so good he didn't even know it was made with Splenda. Pie gone in 2 days....Excellent!

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Diabetic, Low-Fat Pumpkin Pie

    Serving Size: 1 (164 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 54.0
     
    Calories from Fat 15
    28%
    Total Fat 1.7 g
    2%
    Saturated Fat 0.7 g
    3%
    Cholesterol 48.0 mg
    16%
    Sodium 326.2 mg
    13%
    Total Carbohydrate 7.1 g
    2%
    Dietary Fiber 2.0 g
    8%
    Sugars 3.7 g
    14%
    Protein 3.3 g
    6%

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