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    Pumpkin Pie


    Source of Recipe


    Unkown
    Makes 12 servings

    1 16-ounce (480 g) can solid-packed pumpkin or 2 cups (480 g) cooked pumpkin
    1/3 cup (8 g) spoonable brown sugar substitute
    2 1/2 tablespoons (30 g) granulated sugar
    1/2 cup (120 ml) liquid egg substitute
    1 teaspoon (5 ml) ground cinnamon
    1/2 teaspoon (2.5 ml) ground ginger
    1/4 teaspoon (1.25 ml) ground nutmeg
    12 ounces (358 ml) evaporated skim milk

    1 9-inch (23 cm) unbaked pastry shell, prechilled as directed (.....see Basic Pie Pastry this chapter)
    baked pastry leaves, if desired

    Preheat oven to 425°F (220°C).
    In a large bowl, whisk together pumpkin puree, brown sugar substitute, granulated sugar, egg substitute, cinnamon, ginger, and nutmeg. Gradually add evaporated skim milk, whisking thoroughly. Pour pumpkin mixture into pie shell. Bake for 15 minutes. Reduce oven heat to 350°F (180°C) and continue to bake for another 40 to 50 minutes, until a knife inserted in the center comes out clean.

    Let cool before serving. Garnish with baked pastry leaves, if desired.

    Per serving: 145 calories (32% calories from fat), 6 g protein, 5 g total fat (0.5 g saturated fat), 20 g carbohydrate, 2 g dietary fiber, 1 mg cholesterol, 85 mg sodium ++++ Exchanges: 1 carbohydrate, 1 fat

 

 

 

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