Healthy Pumpkin Pie
Pastry for single crust 9-inch pie
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated fat free milk
3 eggs
3/4 cup Equal� Spoonful*
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
*May substitute 18 packets Equal� sweetener
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch
pie plate. Ease pastry into pan; trim and flute edge.
Beat pumpkin, evaporated milk and eggs in medium bowl; beat in remaining
ingredients. Pour into pastry shell. Bake in preheated 400 degree F oven 35 to
40 minutes or until knife inserted near center comes out clean. Cool on wire
rack.
Makes 8 servings
Nutrition information per serving (1/8 pie): 176 calories; 7g protein; 22g
carbohydrate; 9g sugar; 7g fat; 3g saturated fat; 88mg cholesterol; 236mg
sodium; 3g fiber
Food exchanges: 1 1/2 starch, 1 fat |