Diabetic pumpkin pie may not be the best thing for you, but if you are going to eat dessert anyway, it is a very healthy alternative to the original. There is research, however, which suggests pumpkin is healthy for diabetics. For example, a 2007 study showed that pumpkin extract helps to protect pancreatic cells, especially with those afflicted with type 1 diabetes. According to GeniusCook.com, pumpkin also provides the body with natural antioxidants as well as D-chiro-inositol, which is a molecule that mediates insulin activity.

DLife.com also states that a person should think twice before throwing the inside of a pumpkin away. The website states that pumpkin is a great source of vitamins A and C as well as potassium. Furthermore, pumpkin seeds are high in fiber, vitamin B12, polyunsaturated fatty acids, and iron. You should take into consideration that pumpkin does have a relatively high glycemic index (GI) value, however.

Pumpkin pie is obviously one of the most popular dishes made from pumpkin. There are a number of ways that the vegetable can be used though. Some dishes that you may wish to try are:

  • Pumpkin Soup
  • Pumpkin Stew
  • Spinach-Stuffed Pumpkin
  • Roast Pumpkin
  • Pumpkin Pancakes
  • Pumpkin Chocolate Chip Muffins
  • Pumpkin Bread


Pumpkin Pie Diabetic Recipes


The following are easy-to-make diabetic pumpkin pie recipes which are perfect for holidays, but great for any occasion. There are two different recipes to try. Both serve 8 and can be made quickly.


Diabetic Pumpkin Pie


  • 1 cup plain canned pumpkin
  • 1 9-in pie shell, baked
  • 1 cup skim milk
  • 2 pkg. sugar-free instant vanilla pudding
  • 1 tsp. pumpkin spice
  • ¼ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. ginger



Use a blender to mix all of the ingredients until smooth. When well blended, pour the mixture into a pie-shell and then chill until the pie is ready to serve. Garnish with a sugar-free whipped topping before serving.


Diabetic Pumpkin Pie w/ Graham Cracker Crust


  • 1 can pumpkin, plain
  • 1 graham cracker pie crust
  • 1 cup of low-fat milk
  • 1 box sugar-free Jello instant pudding
  • 3 packets of Splenda
  • 12 oz Cool Whip Lite



Begin by making the instant pudding according to the package directions. Then, in another bowl, mix the pumpkin and Splenda. Mix half of the pudding with the pumpkin mixture, and use the other half to layer the graham cracker crust. Add the pumpkin/pudding mixture on the top layer. Chill for 1 hour, and then serve with cool whip.