Pumpkin Pie
(makes 12 servings)
| 1 | 16-ounce (480 g) can solid-packed pumpkin or 2 cups (480 g) cooked pumpkin |
| 1/3 | cup (8 g) spoonable brown sugar substitute |
| 2 1/2 | tablespoons (30 g) granulated sugar |
| 1/2 | cup (120 ml) liquid egg substitute |
| 1 | teaspoon (5 ml) ground cinnamon |
| 1/2 | teaspoon (2.5 ml) ground ginger |
| 1/4 | teaspoon (1.25 ml) ground nutmeg |
| 12 | ounces (358 ml) evaporated skim milk |
| 1 | 9-inch (23 cm) unbaked pastry shell, prechilled as directed (see recipe below) |
| baked pastry leaves, if desired (see recipe below) |
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together pumpkin puree, brown sugar substitute, granulated sugar, egg substitute, cinnamon, ginger, and nutmeg. Gradually add evaporated skim milk, whisking thoroughly.
- Pour pumpkin mixture into pie shell. Bake for 15 minutes. Reduce oven heat to 350°F (180°C) and continue to bake for another 40 to 50 minutes, until a knife inserted in the center comes out clean.
- Let cool before serving. Garnish with baked pastry leaves, if desired.
| Per serving: | 145 calories (32% calories from fat), 6 g protein, 5 g total fat (0.5 g saturated fat), 20 g carbohydrate, 2 g dietary fiber, 1 mg cholesterol, 85 mg sodium |
| Exchanges: | 1 carbohydrate (1 bread/starch), 1 fat |
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