Stuffed Thanksgiving Pumpkins Diabetic Friendly Recipes

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DIABETIC PUMPKIN PIE



Diabetic Pumpkin Pie image

Make and share this Diabetic Pumpkin Pie recipe from Food.com.

Provided by Northern_Reflectionz

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

9 inches unbaked pie shells
2/3 cup brown sugar substitute
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
1/8 teaspoon ginger
2 cups pumpkin
3 eggs, beaten
3/4 cup evaporated milk
1/4 cup milk

Steps:

  • Prehead over to 425.
  • Combine sweetener, salt and spices.
  • Blend in pumpkin, eggs and milks.
  • Pour into pastry shell.
  • Bake 425 for 15mins
  • Reduce heat to 400 and bake until knife inserted comes out clean.

STUFFED THANKSGIVING PUMPKINS (DIABETIC FRIENDLY)



Stuffed Thanksgiving Pumpkins (Diabetic Friendly) image

These are the cutest things! and they don't taste 1/2 bad either. They are quite popular here at my house and not hard to make (always a +). I haven't tried this with the yeast, I just add another 1/2 cup of bread crumbs. I hope you enjoy them. P.S. The pumpkins that I use are called Sugar Babys in my area.

Provided by Annacia

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

8 small fresh pumpkin (baby)
1/3 cup vegetable stock
1/2 cup onion (finely chopped)
2 large garlic cloves (minced)
1/2 teaspoon dried sage
1/2 teaspoon thyme
1 cup whole wheat breadcrumbs
1/4 cup nuts (toasted (your favorite)
1/3 cup celery (finely chopped)
1/4 cup dried apricot (chopped)
1/2 cup nutritional yeast flakes, grated
salt

Steps:

  • Preheat oven to 350 degrees. Slice off the top 1/2 inch of each pumpkin and scoop out the seeds. Bake pumpkins for 15 minutes.
  • In a large skillet over medium-high heat, heat stock to simmering and cook onions until softened but not browned.
  • Add garlic, sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then remove from.
  • heat and stir in remaining ingredients.
  • Fill pumpkins with stuffing. (Any remaining stuffing may be baked separately in a lightly oiled baking dish.).
  • Bake for 15 minutes, or until stuffing is lightly browned and heated through. Be careful not to over bake the pumpkins, because they will split.

Nutrition Facts : Calories 76.9, Fat 2.8, SaturatedFat 0.4, Sodium 38.9, Carbohydrate 9.7, Fiber 3.5, Sugar 2.9, Protein 5.7

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