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;
Light vanilla ice cream 7%bf

Directions

* 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 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

Related recipes