Spicy Pumpkin Piedesserts, diabetic, lowfat, pies 1 pastry shell, 9 1 1/2 cup pumpkin; canned 2 eggs; beaten 1 cup low-fat milk 3 tablespoon liquid cal-free sweetener * 2 tablespoon brown sugar; packed 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon salt 1 pinch ground cloves 1 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 |
