Spicy pumpkin pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pastry shell, 9\" | |
| 1½ | cup | Pumpkin; canned |
| 2 | Eggs; beaten | |
| 1 | cup | Low-fat milk; |
| 3 | tablespoons | Liquid cal-free sweetener * |
| 2 | tablespoons | Brown sugar; packed |
| 1 | teaspoon | Ground cinnamon; |
| ½ | teaspoon | Ground nutmeg; |
| ½ | teaspoon | Ground ginger; |
| ¼ | teaspoon | Salt |
| 1 | pinch | Ground cloves; |
| Light vanilla ice cream 7%bf | ||
Directions
* The most common liquid sweetener in Canada is SugarTwin. 3 tb. is the sweetness equivalent of 12 tb sugar or ¾ 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.
⅛ pie with 2 tb light vanilla ice cream, 173 calories 20 g carbohydrate, 5 g protein, 9 g fat, 1 g fibre ½ starchy choice, ½ fruit & vegetables choice, 1 milk choice 2%, 1½ Fats & Oils choice Compare with Pumpkin Chiffon Pudding if you want a lighter dessert. 79 calories, ½ 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