- SERVING SIZE
- 1 slice
- COOK TIME
- 50 Min
There isn't a more classic Thanksgiving dessert recipe than Pecan Pie. Maybe you thought because you're on a diabetes diet that dessert was off-limits. That's not the case, especially with our lightened up version of this holiday favorite!
What You'll Need:
cup whole wheat flour
cup all-purpose flour
cup canola oil
2 tablespoons fat-free milk, cold
cup liquid egg substitute
2 tablespoons SPLENDA sugar substitute
1 cup sugar-free maple syrup
1 teaspoon vanilla extract
cup margarine, light
1 cup pecan halves
What To Do:
- Preheat oven to 350 degrees F. In a 9-inch pie plate, combine whole wheat, all-purpose flour, and salt. In a small bowl, whisk together the oil and milk and pour over the flour mixture. Using a fork, mix until completely moistened. Using your fingers, press the dough evenly over the bottom and up the sides of the plate.
- In a large bowl, mix eggs with the sugar substitute. Stir in syrup, vanilla, and melted butter. Stir in pecans. Pour into pie crust.
- Bake 40 to 50 minutes or until filling is puffed and pie is golden brown. Cool completely, about 2 hours.
- Can't get enough of our Pecan Pie? You'll LOVE our Caramel Pecan Cheesecake Pie!
- Pecan pie is a classic Southern dessert that's enjoyed year-round, so don't wait to make this lightened-up version!
You Might Also Like:
For more great healthy Thanksgiving recipe ideas, check out our collection of Healthy Thanksgiving Recipes: 20 Diabetic Recipes for Your Traditional Thanksgiving Menu.
Nutritional InformationShow More
Servings Per Recipe: 10
Calories from Fat
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