Diabetic Pie Recipes

Eat this pumpkin pie with a bowl and spoon. Cream cheese makes the filling extra creamy, and chopped pecans add some crunch.

Apples, Anjou pears, and apricots are the star ingredients in this triple-A apple pie sure to win the blue ribbon in your household.

This low-fat crustless pumpkin pie is a perfect dessert for the dieters at your holiday meal or people who are watching their carbs.

An easy gingersnap topping jazzes up this crustless pumpkin pie.

Bran cereal, almonds, and dried cranberries make a quick but pretty topper for this crustless pumpkin pie.

Juicy baked apples, a tender biscuitlike crust, and a sweet and spicy sauce add up to this diabetic-friendly dessert. That is truly amazing!

Jonathan, Rome Beauty, Winesap, and York Imperial are all great choices for the apples in this party-special tart.

Mini apple pies are baked in hollowed out apple shells, topped with pie crust lattice, and baked until golden brown and filling is bubbly.

Cooked apple slices top a crustless pumpkin pie in this dessert recipe. Chopped nuts and a drizzle of maple syrup top it off.

This maple-flavored pastry and pumpkin mixture is lower in fat and calories than the old-fashioned version, but it is every bit as good.

Make mini pies-on-a-stick for a fun taste-of-summer treat.

Get the classic creamy pumpkin taste but less saturated fat and sugar with this lightened-up recipe.

If pumpkin pie is a must for the holidays, this version fulfills that holiday tradition without derailing your meal plan.

The pastry for this rustic tart features gets nutty taste from fiber-rich oat flour and flaxseed meal. Pecans top it off.

This cherry ice cream pie is a simple summertime sweet treat! If you use frozen cherries, the pie will have a fun purple hue.

Pureed low-fat cottage cheese and reduced-fat cream cheese turns into a rich-tasting--but low-fat--custard in this fall favorite.

When life hands you lemons, make this bright, light lemon tart.

Kadaif is a classic Middle Eastern pastry, traditionally tossed with lots of butter, filled with cheese or nuts and drenched with a heavy sugar syrup--too much of too many good things, actually. Our version uses Shredded Wheat cereal to replicate authentic kadaif dough, which resembles thin shreds of phyllo. We replaced most of the butter with cinnamon- and lemon-infused milk, added a mixture of pistachios and walnuts and drizzled the warm pastries with a honeyed syrup. The result: A harmonious accord between crunchy textures and rich flavors, ancient ingredients and modern sensibilities.

The choice of fruit topping in this tart is yours. A mix of colors is fun; try red raspberries or strawberries, yellow peaches and a burst of green kiwi.

Cream-puff pastry baked in muffin cups forms the base for these pretty lemon-filled tartlets. If you'd like, garnish with fresh violet petals or candied violets.