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Diabetic Spicy Pumpkin Pie |
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Convert to US/English units
Diabetic Spicy Pumpkin Pie - print recipe
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| Yield: |
| 8 |
| Ingredients: |
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1
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Pastry shell, 9 |
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1 1/2 cup
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Pumpkin, canned |
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2
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Eggs, beaten |
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1 cup
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Low-fat milk |
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60 ml
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Liquid cal-free sweetener * |
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40 ml
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Brown sugar, packed |
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1 tsp
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Ground cinnamon |
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1/2 tsp
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Ground nutmeg |
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1/2 tsp
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Ground ginger |
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1/4 tsp
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Salt |
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1 pch
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Ground cloves |
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| Method: |
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,
Compare with Pumpkin Chiffon Pudding if you want a lighter dessert. 79
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