Welcome Everyone to the table with a Pumpkin Pie that is delicious and friendly for the Diabetics who may be joining you! This recipe was originally published in Diabetic Living Magazine. And the best part is that the ingredients are probably already in your pantry!
Pumpkin Pie for Everyone!
The Thanksgiving Tradition
1 ½ cup All purpose flour
¼ tsp Salt
½ cup Cooking oil
3 tbs Fat-free milk
1 can Pumpkin (15 oz)
1/3 cup Sugar (or equivalent substitute)
2 tbs Honey
1 tsp Ground cinnamon
¼ tsp Ground ginger
¼ tsp Ground nutmeg
2 Eggs OR ½ cup refrigerated or frozen egg product
1 tsp Vanilla
¾ Evaporated fat-free milk
Frozen light topping if desiredMake the Pastry: Stir flour salt in medium bowl. Add oil and milk. Stir lightly until you can form a ball
Preheat oven to 350 degrees F.
On a well-floured surface use your hands to begin to flatten the dough. Roll from the center to the edges until you have a 12 inch circle of dough.
Wrap the circle around the rolling pin to transfer to the pie pan. Unroll your dough into a 9 inch pie pan. Ease it into the pan – don’t stretch it!
Trim the edges to ½ inch beyond the pie plate. Fold your extra dough under the edge. Crimp the edges. Do not prick!
Line the pastry with aluminum foil. Bake for 8 minutes. Remove the foil and bake 5 minutes more. Cool the pastry on a wire rack while you prepare the filling.
Reduce oven to 375 degrees F
Make the Filling: combine pumpkin, sugar, honey, cinnamon, ginger and nutmeg in a bowl Add egg and vanilla. Beat lightly with a fork until just combined. Gradually stir in the evaporated milk.
POUR filling into the baked pastry shell. Cover the edges of the shell with aluminum foil to prevent burning. Bake until filling appears “set” (about 40-45 minutes). The edges may crack a little bit.
COOL completely on wire rack. Refrigerate within 2 hours
NOTE: Sugar Substitute: Splenda® Granular or Sweet ‘N Low® bulk or packets. Use equivalent to 1/3 cup of sugar.
187 calories; 5.9 g total fat, 0.6 g saturated fat, 1 mg cholesterol, 108 mg sodium, 198 mg potassium, 29.2 carbohydrates, 1.8 g fiber, 14 g sugar, 5 g protein 6853 IU vitamin a iu, 2 mg vitamin c, 56 mcg folate, 81 mg calcium, 2 mg iron, 20 mg magnesium
IF Sugar Substitute: 171 calories, 8 g total fat (1g sat fat), 1 g cholesterol, 108 mg sodium, 22 g carbohydrate, 2 g fiber, 5 g protein
Exchanges: ½ Starch, 1.5 Other Carbohydrate, 1 Fat