Title: Spicy Pumpkin Pie
Categories: Pie Dessert Diabetic Lowfat
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

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