Pecan Pie

SERVES: 10

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

3/4 cup whole wheat flour
2/3 cup all-purpose flour
1/4 teaspoon salt
1/3 cup canola oil
2 tablespoons fat-free milk, cold
3/4 cup liquid egg substitute
2 tablespoons SPLENDA sugar substitute
1 cup sugar-free maple syrup
1 teaspoon vanilla extract
1/4 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.

Notes

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:

If you like pecans, try this easy cookie recipe for Pecan Balls.

Pecan Pie is a great holiday recipe for Thanksgiving and Christmas. If you're looking for more holiday dessert recipes, be sure to check out our collection of Top 10 Diabetic Dessert Recipes for Christmas.

For more great healthy Thanksgiving recipe ideas, check out our collection of Healthy Thanksgiving Recipes: 20 Diabetic Recipes for Your Traditional Thanksgiving Menu.

Up Next:

Easy Diabetic Pie Recipes

Nutritional InformationShow More

Servings Per Recipe: 10

Amount Per Serving % Daily Value *
Calories 249
Calories from Fat 150
Total Fat 17g 26 %
Saturated Fat 1.8g 9 %
Trans Fat 0.0g 0 %
Protein 9.1g 18 %

Amount Per Serving % Daily Value *
Cholesterol 0.1mg 0 %
Sodium 111mg 5 %
Total Carbohydrates 21g 7 %
Dietary Fiber 2.1g 9 %
Sugars 0.7g 0 %

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BellaPenina 832085 3

Nov 13, 2016

What is the amount of carbs sugar per slice?

Test Kitchen Team

Nov 14, 2016

Hi there! The Nutritional Information for each of our recipes can be found under the directions. You'll see a tab that says "Nutritional Information." Click the "Show More" button to view the complete Nutritional Information for this recipe. Enjoy!

Littlebit 5103

Dec 21, 2015

Ingredient "3/4 liquid egg substitute" Should this be 3/4 CUP of liquid egg substitute???

Test Kitchen Team

Dec 22, 2015

Hi there! Yes, this recipe calls for 3/4 cup liquid egg substitute. Enjoy!

ceejay 5498887

Oct 17, 2015

Should this pie be stored at room temperature after baking? Or should I store the pie in the refrigerator. Also can this pie be bake ahead and put in the freezer or refrigerator? Thank you for your comments.

Test Kitchen Team

Oct 19, 2015

Hi there! - This Pecan Pie can either be left out or stored in the refrigerator. You can also freeze it after baking, but the crust may not be crisp and flaky after thawing. - Enjoy!