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Could you forward that information to me too. I was just diagnosed with Gestational Diabetes and I don't know how I am going to get through the holidays. My email is [email protected]Trish1953 said:I PM'd you. My husband is a Type 1 Diabetic and I'm a Type 2 Diabetic. We belong to our church's Diabetic Support Group. Yesterday when we met, we got some great hints and recipes that make Thanksgiving more manageable for diabetics. I have attachments I can send you.
Trish in Texas
Independent Consultant
kmschroll2001 said:Could you forward that information to me too. I was just diagnosed with Gestational Diabetes and I don't know how I am going to get through the holidays. My email is [email protected]
The ingredients you will need are 1 can of pumpkin puree, 1 cup of milk, 1 egg, 1 tsp of vanilla extract, 1 tsp of pumpkin pie spice, 1/2 tsp of salt, and 1/4 cup of sugar-free sweetener.
Yes, you can substitute the sugar-free sweetener with 1/4 cup of regular sugar. This will change the nutritional information and may not be suitable for a diabetic child.
You can make the pie crust sugar-free by using a low-carb almond flour crust or a coconut flour crust. You can also use a pre-made sugar-free crust from a health food store.
Yes, you can freeze the pie before or after baking. Make sure to wrap it tightly in plastic wrap and place it in an airtight container before freezing. When ready to eat, let it thaw in the fridge overnight.
One serving of this sugar-free pumpkin pie (1/8 of the pie) contains approximately 150 calories, 12g of carbohydrates, 9g of fat, and 4g of protein. It is also a good source of vitamin A and calcium.