Lightened Maple Pumpkin Pie
69 mins (prep 5, cooking 64)
11 ingredients
1 servings
I love pumpkin pie, but my husband is diabetic. I found an agave nectar that was maple flavored so decided to try it in pumpkin pie. This recipe also uses evaporated milk rather than sweetened condensed milk. And Splenda brown sugar blend.

Categories:  northeastern-u.s. , north-american , christmas , <-4-hours , thanksgiving , pie , diabetic , time-to-make , halloween , holiday , american , vegetable , pies-and-tarts , dessert ,
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Serving Size (510.92 g)
Servings 1
Amount per Serving
Calories 302.37 Calories from Fat 7.74
% Daily Value *
Total Fat 0.86g 1.33%
Saturated Fat 0.27g 1.35%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 588.59mg 24.52%
Total Carbohydrate 75.12g 25.04%
Dietary Fiber 3.71 g 14.84%
Sugars 52.03 g %
Protein 4.44g 8.88%
Vitamin A 36304.88IU% Vitamin C 48.52mg%
Calcium 117.38mg% Iron 3.74mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
brown sugar substitute, ground ginger, ground cloves, evaporated milk, unbaked pie crusts