here are some links i saved from last thanksgiving- be careful to check all the ingredients, since i was planning to adapt many of them. if you make a pie, you have to use coconut flour for the crust, or some kind of nut crust. some people feel you should not eat pumpkin while on P3, but the carb count is relatively low if you don't eat a lot of it.
NO SUGAR (LOW CARB) PUMPKIN PIE
15oz. pumpkin puree (1 can)
1/3c granulated artificial sweetener
2-1/2t pumpkin pie spice
1/2c dry milk
unbaked pie crust
Combine all ingredients and mix until smooth and creamy. Slowly add filling to the unbaked pie shell. Add additional grated nutmeg (if desired) over the top of the pie. Bake at 425-degrees for 12 minutes. Reduce heat to 350-degrees, and cook an additional 40-45 minutes.
No-Sugar-Added Diabetic Pumpkin Pie.
1-9 inch pie shell
1 medium sized can of pureed pumpkin (15 ounces)
1-12 ounce can of evaporated milk (fat-free or regular works fine)
3/4 cup of sugar substitute such as Splenda or Equal
2 teaspoons of vanilla
1 teaspoon of cinnamon
1/4 teaspoon of ground ginger
1/4 teaspoon of ground nutmeg
1/4 teaspoon of salt
When you buy your pie shell, check the package instructions to find out if it needs to be baked separately. Some are pre-baked, but some are raw. If it needs to be baked first, do that while preparing the pie filling. This pie will be baked at 400 degrees, so remember to change your oven's temperature if needed.