| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Canadian |
Desserts, Pies, Diabetic, Low-fat, Canadian |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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