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Spicy Pumpkin Pie
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Diabetic
/
Low-Fat/Low-Cal
/
Pies & Pastries
/
Pumpkin
Ingredients: 1
pastry shell,
9"
1 1/2
c
pumpkin,
canned
2
eggs,
beaten
1
c
low-fat milk 3
tb
liquid cal-free sweetener * 2
tb
brown sugar,
packed
1
t
ground cinnamon 1/2
t
ground nutmeg 1/2
t
ground ginger 1/4
t
salt 1
pn
ground cloves
light vanilla ice cream
Directions:
7%bf
* 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 Submitted By JANE KNOX On 10-27-94
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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