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The Recipe Instructions |
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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
1 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 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
Diet Spicy Pumpkin Pie Recipe brought to you by Diet Recipes To-Go
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