.
Ingredients:
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)
Instructions:
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.
Nutrition
Facts:
Amount
Per Serving: Calories 145
Fat
5 g, Cholesterol 1 mg,
Sodium
85 mg,
Courtesy
of: www.diabetic-recipes.com
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