Pumpkin Pie Recipe
pstrongServes 8/strong
h3Ingredients/h3
ul
liPUMPKIN PIE FILLING:/li
li1 1/2 cup Pumpkin, Canned Or Fresh Cooked/li
liNon Nutritive Sweetener Equivalent to 1/2 tsp Salt/li
li9-Inch Pie Crust, Unbaked/li
li1/4 tsp Ground Nutmeg, Or to Taste/li
li1/4 tsp Ground Cloves, Or to taste/li
li2 large Eggs, Slightly Beaten/li
li1 1/4 cup Nonfat Milk/li
li2 cup Nonfat Evaporated Milk/li
li1 1/4 tsp Cinnamon/li
li1/2 tsp Ground Ginger, Or To Taste/li
liPIE CRUST:/li
p1 1/3 cup Flour, Sifted
li1/2 tsp Salt/li
li1/2 cup Diet Margarine, Melted/li
li2 tbsp Cold Water/li
/p/ul
h3Preparation:/h3
liPIE CRUST:/li
ol
liPreheat the oven to 400 Degrees F./li
liSift the flour and salt together, then dribble th margarine over the surface./li
liStir, with a fork, until completely mixed then add the water to the margarine-flour mixture and stir until a smooth ball if formed./li
liRoll out the dough to fit the pie pan./li
liPlace in the pie pan and flue the edges with the fork. Refrigerate if the crust is to be filled prior to baking./li
liIf baked unfilled, make several cuts with a sharp knife in the bottom and sides of the crust. Bake at 450 degrees F for 13 to 15 minutes or until golden brown./li
/ol
liFILLING:/li
ol
liCombine the pumpkin, sweetener, salt, and spices, blending well then blend in the eggs, milk, and evaporated milk./li
liPour into the unbaked pastry shell and bake until a knife inserted between the center and outside come out clean./li
liCool to room temperature before serving./li
/ol
h3Food Exchanges Per Serving:/h3
/pp1 Serving = 1/4 Lean Meat, 3/4 Milk, 1/6 Bread
h3Nutrition Info:/h3
/ppCalories Per Serving: Filling 135, Pastry 110
/ppRecipe reviewed by Dietitian Kimberly A. Tessmer, RD LD/p
p class="small-note"In the event that you find that this Pumpkin Pie recipe is not appropriate for diabetics, please contact us and and we will review your suggestions./p
p class="small-note"Photo by By Peggy Greb [Public domain], via Wikimedia Commons/p
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