Which food has less impact on blood sugar?
Pumpkin Pie
American Blue Ribbon Holdings, LlcCreme Cake, Lemon Blueberry
Wal Mart Stores, Inc.Comparing Key Nutrients
| Nutrient | Pumpkin Pie | Creme Cake, ... |
|---|---|---|
| Carbs | 41.0g | 51.0g |
| Sugars | 22.0g | 34.0g |
| Fiber | 1.0g | 1.0g |
| Protein | 4.0g | 4.0g |
| Fat | 12.0g | 19.0g |
Estimated Blood Sugar Response
Pumpkin Pie vs Creme Cake, Lemon Blueberry: Significant difference in blood sugar impact. Creme Cake, Lemon Blueberry has extremely high impact (BSI 96.3) compared to Pumpkin Pie's extremely high impact (BSI 78.3). Creme Cake, Lemon Blueberry contains 10.0g more carbs per serving. Pumpkin Pie is the better choice for diabetic meal planning.
Medical Disclaimer: This data is an estimate intended for educational purposes only. Individual responses to foods may vary significantly. Always consult with your healthcare provider for medical advice related to your specific condition.
Pumpkin Pie
Creme Cake, Lemon Blueberry
Community Blood Sugar Responses
Real people share how these foods actually affected their blood sugar levels. Click to add your own experience.
Nutritional Labels
This section compares the nutritional labels of the two foods.
Pumpkin Pie
Serving size 123.0 Gg
% Daily Value*
* Some fat components may not be available in USDA data
* 18.0g of carbohydrates not detailed in USDA data
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:
PUMPKIN, WATER, ENRICHED FLOUR (WHEAT FLOUR WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), EGGS, VEGETABLE OIL (PALM, SOYBEAN AND/OR COTTONSEED), INVERT SUGAR, SUGAR, BROWN SUGAR, HONEY, NONFAT DRY MILK FORTIFIED WITH VITAMINS A AND D, MODIFIED FOOD STARCH, SALT, NATURAL FLAVOR WITH ANNATTO AND CARAMEL COLORS (CONTAINS SULFITES), NATURAL AND ARTIFICIAL FLAVOR, SODIUM PHOSPHATE, SORBIC ACID, GLUCONO DELTA LACTONE AND CALCIUM PROPIONATE TO RETARD SPOILAGE, DEXTROSE, STABILIZER (CORN STARCH, DEXTROSE, SUGAR, GUAR AND CELLULOSE GUMS, AGAR), CINNAMON WITH ARTIFICIAL FLAVOR, XANTHAN GUM, ANNATTO EXTRACT AND TURMERIC AS COLOR, GINGER, NUTMEG.
Creme Cake, Lemon Blueberry
Serving size 99.0 Gg
% Daily Value*
* Some fat components may not be available in USDA data
* 16.0g of carbohydrates not detailed in USDA data
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:
SUGAR, WATER, BLEACHED WHEAT FLOUR, SOYBEAN OIL, EGGS, BLUEBERRIES, CORN SYRUP, INVERT SUGAR, CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: ENRICHED FLOUR BLEACHED (WHEAT FLOUR, FERROUS SULFATE, NIACIN, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PALM OIL, NONFAT MILK, LEMON PEEL, FOOD STARCH-MODIFIED, VEGETABLE SHORTENING (PARTIALLY HYDROGENATED SOYBEAN OIL, HYDROGENATED COTTONSEED OIL, POLYGLYCEROL ESTERS OF FATTY ACIDS, MONOGLYCERIDES, TBHQ [PRESERVATIVE], CITRIC ACID [PRESERVATIVE]), LEAVENING (SODIUM ALUMINUM PHOSPHATE, BAKING SODA), WHEY, PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OILS, EGG WHITES, SALT, MONO- AND DIGLYCERIDES, CORNSTARCH, SOYBEAN OIL AND/OR CANOLA OIL, NATURAL AND ARTIFICIAL FLAVORS, WHEAT GLUTEN, DEXTROSE, SOY LECITHIN, VEGETABLE SHORTENING (PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OILS, SOY LECITHIN), SOY FLOUR, XANTHAN GUM, CALCIUM CARBONATE, BETA-CAROTENE COLOR, CELLULOSE GUM, EGG YOLKS, POTASSIUM SORBATE (PRESERVATIVE), SODIUM PROPIONATE (PRESERVATIVE), LEMON PUREE, SODIUM STEAROYL LACTYLATE, CALCIUM SULFATE, PECTIN, TITANIUM DIOXIDE (COLOR), PHOSPHORIC ACID, PARTIALLY HYDROGENATED CANOLA OIL AND/OR PARTIALLY HYDROGENATED COTTONSEED OIL, MALTODEXTRIN, CITRIC ACID (PRESERVATIVE), AGAR-AGAR, LOCUST BEAN GUM, YELLOW 5, SODIUM HEXAMETAPHOSPHATE, SODIUM BENZOATE (PRESERVATIVE), PROPYLENE GLYCOL, TBHQ (PRESERVATIVE).
Vitamins & Minerals Comparison
Compare the vitamin and mineral content of both foods as percentage of daily values.
Pumpkin Pie
Vitamins
Minerals
Creme Cake, Lemon Blue...
Vitamins
Minerals
Food Tags
These tags help categorize foods based on their ingredients and effects on blood sugar levels.
Medical Disclaimer: These are diet tags generated automatically. We do our best to make sure they're accurate, but please double-check important dietary information. Always consult with your healthcare provider for medical advice related to your specific dietary needs.
Pumpkin Pie Tags
Creme Cake, Lemon Blueberry Tags
Data Quality
This section compares the data quality and source information for both foods.
About Our Food Data
All nutritional data comes from the USDA Food Database. Some branded products contain self-reported information that may not be perfectly accurate. Food details are inherently difficult to measure precisely, so we do our best to provide reliable information and use the data quality scores below to help you assess accuracy.
Report Data Issues for Pumpkin Pie
Notice something wrong with this food's data? Help us improve by reporting any inaccuracies.
Report Data Issues for Creme Cake, Lemon Blueberry
Notice something wrong with this food's data? Help us improve by reporting any inaccuracies.
Frequently Asked Questions
Common questions about this food category and how to use these foods for diabetes management
The key difference is in their blood sugar impact: Pumpkin Pie has a BSI of 78.3 while Creme Cake, Lemon Blueberry has a BSI of 96.3. Pumpkin Pie has the lower blood sugar impact, making it potentially better for blood glucose management.
Pumpkin Pie appears to be the better choice for diabetics with a lower BSI score of 78.3. However, consider your individual response, portion sizes, and overall meal composition when making food choices.
Pumpkin Pie contains 33.3g of carbohydrates per 100g, while Creme Cake, Lemon Blueberry contains 51.5g per 100g. Pumpkin Pie has 18.2g fewer carbs, which may result in less blood sugar impact.
Pumpkin Pie provides 0.8g of fiber per 100g, compared to 1.0g in Creme Cake, Lemon Blueberry. Both foods provide similar amounts of fiber.
Use this comparison to make informed substitutions in your meals. The food with the lower BSI score will generally have less impact on your blood sugar. Consider pairing higher-impact foods with protein or fiber to help moderate blood glucose response.
Yes! Use our comparison tool to explore other foods in similar categories. You can also browse the cakes, cupcakes, snack cakes category to find more alternatives and make additional comparisons.