Recipe: Diabetic Spicy Pumpkin Pie

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Categories: Desserts, Pies, Diabetic, Low-fat, 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

Posted to MM-Recipes Digest by rfalconmoors@juno.com (roseanne m M Brown) on Nov 12, 1998

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