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Spicy Pumpkin Pie

Author/Submitted by:
Servings: 8
Categories: Desserts / Diabetic / Low-Fat/Low-Cal / Pies & Pastries / Pumpkin

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  t  ground cinnamon
1/2  t  ground nutmeg
1/2  t  ground ginger
1/4  t  salt
1  pn  ground cloves
    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 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 Submitted By JANE KNOX On 10-27-94 By "Lloyd A. Carver" <> on Jan 5, 1996

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