Cooking With Diabetes "Pumpkin, it's not just for pie anymore"


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Cooking With Diabetes "Pumpkin, it's not just for pie anymore"


Tip of the day:  Incorporate pureed pumpkin into your favorite diabetic recipes.  Pumpkin is loaded with beta-carotene which is an antioxidant that converts vitamin A to reinforce bone, eye and immune health.  Pumpkin can be added to sweets, pasta dishes, smoothies, casseroles, baked goods, and much more.

Recipe of the day:  “Pumpkin Oatmeal”

  • 1 (14-ounce) can pumpkin puree
  • 2  cups water
  • 2  cups unsweetened almond milk, milk, soymilk (plus a little extra to add      creaminess to finished oatmeal)
  • 2 tablespoons dried raisins, cherries, blueberries, or cranberries
  • 1/4 teaspoon kosher salt
  • 3/4 teaspoon pumpkin pie spice OR 1/2 teaspoon cinnamon plus 1/4 teaspoon ground cardamom plus 1/4 teaspoon ground cloves
  • 2 cups quick cooking (non-instant) oatmeal  
  • Honey, maple syrup, or sugar substitute

In large saucepan over high heat, combine the pumpkin puree, water, milk, raisins, salt, and pumpkin pie spice. Bring to a boil. Add the oatmeal. Turn the heat down and cook according to your oatmeal instructions; mine usually takes about 15 minutes. Stir often. Once the oatmeal is cooked, sweeten with preferred sweetener and add more milk or milk substitute to make oatmeal creamier.


Adapted from

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