Diabetic spicy pumpkin pie

8 Servings

Ingredients

Quantity Ingredient
1 Pastry shell, 9
1½ cup Pumpkin; canned
2 Eggs; beaten
1 cup Low-fat milk
3 tablespoons Liquid cal-free sweetener *
2 tablespoons Brown sugar; packed
1 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
½ teaspoon Ground ginger
¼ teaspoon Salt
1 pinch Ground cloves

Directions

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 ¾ 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.

⅛ pie with 2 tb light vanilla ice cream, 173 calories 20 g carbohydrate, 5 g protein, 9 g fat, 1 g fibre ½ starchy choice, ½ fruit & vegetables choice, 1 milk choice 2%, 1½ Fats & Oils choice Compare with Pumpkin Chiffon Pudding if you want a lighter dessert. 79 calories, ½ milk, 1 fat exchange Posted to MM-Recipes Digest by rfalconmoors@... (roseanne m M Brown) on Nov 12, 1998

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