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Title: Diabetic Spicy Pumpkin Pie
Categories: Pie Dessert Diabetic Lowfat Canadian
Yield: 8 Servings
| 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 | ts | Ground cinnamon; |
| 1/2 | ts | Ground nutmeg; |
| 1/2 | ts | Ground ginger; |
| 1/4 | ts | Salt |
| 1 | pn | Ground cloves; |
| Light vanilla ice cream 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 Converted by MMCONV vers. 1.20
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