Spicy Pumpkin Pie from Healthy Diabetic Recipes

Spicy Pumpkin Pie Recipe

Recipe Ingredients:

1 Pastry shell, 9"
1 1/2 cup Pumpkin, canned
2 Eggs, beaten
1 cup Low-fat milk
3 tbsp Liquid cal-free sweetener *
2 tbsp Brown sugar, packed
1 tsp Ground cinnamon
1/2 tsp Ground nutmeg
1/2 tsp Ground ginger
1/4 tsp Salt
1 pinch Ground cloves
Light vanilla ice cream 7%bf

Recipe Instructions:

* The most common liquid sweetener in Canada is SugarTwin. 3 tb. is
the sweetness equivalent of 12 tb sugar or 3/4 cup.

Prick pastry shell with a fork. Bake in 450 F oven for 8 min.

Stir together pumpkin, egg, milk, sweetener, sugar and seasonings.
Pour into partially baked pie shell.

Bake in 350 F oven for 50 min or until centre is almost set. Cool
slightly and then refrigerate.

Cut into 8 wedges and serve each with 2 tb. light vanilla ice cream.
Preparation 15 min, cook 50 min.

1/8 pie with 2 tb light vanilla ice cream, 173 calories 20 g
carbohydrate, 5 g protein, 9 g fat, 1 g fibre 1/2 starchy choice, 1/2
fruit & vegetables choice, 1 milk choice 2%, 1 1/2 Fats & Oils choice

Compare with Pumpkin Chiffon Pudding if you want a lighter dessert. 79
calories, 1/2 milk, 1 fat exchange

Source: Choice Menus, Marjorie Hollands & Margaret Howard 1993
Canadian Diabetes Assoc. ISBN 0-7715-9167-5 Shared but not tested by
Elizabeth Rodier Oct 93

Servings: 8

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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