Stevia can be used in place of sugar to make your favorite pumpkin recipes diabetic-friendly. Stevia is derived from the compounds of a South America herb, and can be used as a natural sweetener. Because it does not significantly affect blood sugar levels it is a good alternative to sugar for diabetics. Stevia can replace granulated white sugar in most recipes cup per cup.
Pumpkin Bars
Preheat your oven to 325 degrees Fahrenheit. Grease an oven-safe 9-by-13 baking pan.
Combine 1/2 cup margarine, 1/2 cup stevia, 1/2 cup apple juice concentrate, and 1/2 cup mashed banana in the bowl of an electric mixer. Beat in 1 egg, 2 teaspoons vanilla extract and 1/2 cup canned pumpkin.
In a separate bowl, mix 1 1/2 cup flour, 1 teaspoon of cinnamon, ginger, allspice and baking soda. Gently mix the dry ingredients into the wet ingredients. Fold in 1/2 cup chopped walnuts and 1/2 cup raisins if desired. Spread the batter evenly in the greased baking dish.
Bake for 20-25 minutes, until firm. Serve warm, with sugar-free ice cream, or with a sugar-free glazed topping.
Pumpkin Pie
Preheat your oven to 450 degrees Fahrenheit. Have pie crust ready for filling.
In a medium-sized bowl, mix 15 ounces of pure canned pumpkin, 1/3 cup stevia, 2 tablespoons honey, 1 teaspoon ginger, and 1/4 teaspoon each of ginger and nutmeg. Beat in two eggs and 1 teaspoon vanilla extract. Slowly mix in 3/4 cup evaporated skim milk. Pour filling evenly into pie crust.
Cover the edges of the crust with foil to prevent burning. Bake the pie for 40-45 minutes, or until the pie is just set in the middle. Cool completely on a wire rack, and refrigerate until ready to eat. Serve with sugar-free whipped topping.
Pumpkin Cookies
Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Using an electric mixer, cream together 1 cup unsalted butter and 1 cup stevia until fluffy. Add 1 cup canned pumpkin, 1 egg, and 1 teaspoon vanilla extract, mixing well between each addition. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon and 1/2 teaspoon ground nutmeg. Gently mix the dry ingredients into the wet. Fold in 1 cup raisins or 1 cup chopped nuts if desired.
Place teaspoon-sized mounds of dough onto the pan about 2 inches apart. Bake for 15 minutes until set and golden brown. Serve warm. Top with a sugar-free maple glaze if desired.
Considerations
According to the Food and Drug Administration, purified forms of stevia are approved for use. Pure stevia has not been approved as a sweetener. Consult your physician before adding large quantities of artificial sweeteners to your diet. Try to limit your consumption of diabetic-friendly desserts, as they tend to be high in fat and calories, and they do contain some sugar.
