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 ts Ground cinnamon;
1/2 ts Ground nutmeg;
1/2 ts Ground ginger;
1/4 ts Salt
1 pn Ground cloves;
Light vanilla ice cream 7{2e9f251b366587fbbc6cf0b723637ab4973d0544eef98211a490c8832b50f8a2}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{2e9f251b366587fbbc6cf0b723637ab4973d0544eef98211a490c8832b50f8a2}, 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
Yields
8 Servings