Diabetic Pumpkin Pie Recipe

I was thinking of doing something we have never been to my first Thanksgiving as a pumpkin pie with pecan, but I have few questions.
1) Has anyone had before? What do you think?
2) what is a good recipe? my grandmother is diabetic, so I need something she can eat.

Thank you!

I make sweet potato pecan is delicious! I use the book Chief Paul Prudhomme recipe fronma I cook. Below is the recipe copied from a website. The sweet potatoes and pumpkin taste very similar.

Also below is the site of my daughter uses for diabetic desserts to serve in his restaurant.

Pecan Pie with whipped sweet potatoes
Printed from COOKS.COM

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From Chef Paul Prudhomme, Louisiana. Gives an 8-inch pie.

3 c. soup. unsalted butter, softened
2 v. soup. sugar
1 / 4 c.. salt
Half of the whole egg
2 v. soup. cold milk
1 tsp purpose flour

(Vigorously beaten until frothy - reserve half for the sweet potato filling).
For the pastry: Place the butter, sugar and salt in the bowl of an electric mixer, beat on high speed until mixture is creamy. Add the egg half and beat 30 seconds. Add milk and beat at high speed 2 minutes. Add flour and beat at medium speed 5 seconds, then at high speed just until blended, about 5 seconds more (Overmixing will produce a hard cheese). Remove dough from bowl and form a patty about 5 inches 1 / 2 inch thick. Lightly dust the cake with flour and wrap in plastic wrap and refrigerate at least 1 hour, preferably overnight. (The dough will last up to one week refrigerated.)

On a lightly floured surface roll the dough to a thickness of 1 / 8-1 / 4 inches. Very lightly flour the top of the dough and fold into quarters. Carefully place dough in a greased and floured 8-inch round pan pan (1 1 / 2 inches deep) so that the corner of the folded dough is centered in the pan. Unfold the dough and arrange to fit on the sides and bottom of the mold press firmly in place. Trim edges. Refrigerate 15 minutes.


Sweet potatoes FILLING:

2-3 sweet potatoes (or enough to make 1 c. cooked dough), baked
1 / 4 C. packed light brown sugar
2 v. soup. sugar
1 / 2 eggs, beaten vigorously until fluffy (restricted above)
1 tsp soup. clotted cream
1 tsp soup. unsalted butter, softened
1 tsp soup. vanilla
1 / 4 c.. salt
1 / 4 c.. cinnamon
1 / 8 tsp. allspice ground
1 / 8 tsp. nutmeg

For the sweet potato filling: Combine all ingredients in a mixing bowl. Beat at medium speed of electric mixer until batter is smooth, about 2-3 minutes. Do not overbeat. Set aside.

Syrup Pie PECAN:

3 / 4 c. sugar
3 / 4 c. dark corn syrup
2 sm. eggs
1 1 / 2 tsp soup. unsalted butter, melted
2 v. tea. vanilla
Pinch of salt
Pinch ground cinnamon
3 / 4 c. pecan pieces or halves

For the pecan pie syrup: Combine all ingredients except pecans in a mixing bowl. Mix at low speed of electric mixer until the syrup is opaque, about 1 minute Stir in pecans and set aside.
To assemble: Pour the sweet potato filling evenly into the cake dough pie. Pour pecan syrup on top. Bake in an oven at 325 degrees until a knife inserted in center comes out clean, about 1 3 / 4 hours. (Note: The pecans will rise to the top of the cake during baking.)

Cool and serve with whipped cream. Store pie at room temperature during the first 24 hours, then (in the unlikely event there is any left) refrigerate.


CREAM:

Makes about 2 cups.

2 / 3 c. clotted cream
1 tsp tea. vanilla
1 tsp Tea Brandy
1 tsp tea. Grand Marnier
1 / 4 C. sugar
2 v. soup. CREA sour milk.