Traditional recipe usually has more than 300 calories per
serving. Yikes! here is a lower calorie version!
The recipe calls for one chilled, uncooked pastry shell, three
eggs, one teaspoon pumpkin pie spices, two tablespoons melted margarine, one and
a half cups cooked or canned pumpkin, one and a half cups scalded skim milk, and
one tablespoon sugar substitute.
Beat eggs and add, in order, spices, salt, sweetener, melted
margarine, pumpkin and scalded milk. Pour into pastry shell. Bake at 450 degrees
for 10 minutes. Turn oven to 325 and continue to bake for 30 minutes.
The recipe yields six servings. Each piece has 204 calories,
18 grams of carbohydrates, 7 grams of protein, 12 grams of fat and 226
milligrams of sodium.
- 1 1/3 c flour
- 2 egg whites
-
1/3 c sugar
- 1 c evaporated skimmed
- 3/4 tsp salt
- milk
- 2 tbsp shortening
- 1 tsp cinnamon
- 2 tbsp margarine
- 1/2 tsp ginger
- 4-5 tbsp ice water
- 15 oz pumpkin (in can)
This recipe makes about 10 servings and can easily be eaten by diabetics due
to its low sugar content.
1. Mix flour, 1 tbsp salt and 1 tbsp of sugar in a medium bow. Cut in
shortening and margarine until mixture forms coarse crumbs. Mix in ice water
until mixture comes together and forms a soft dough. Wrap in plastic and
refrigerate for 30 minutes.
2. Preheat oven to 425 degrees. Roll out pastry on floured surface to 1/8
inch thick. Cut into a 12 inch circle. Place in 9 inch plate and press edge.
3. Mix pumpkin, remaining sugar, egg whites, milk, cinnamon, ginger and
remaining salt. Pour into pie shell. Bake for 15 minutes.
4. Reduce oven temperature to 350 degrees. Bake for 45-50 minutes or until
center is set.
5. Let stand at least 30 minutes before serving
