Spicy Pumpkin Pie I

Ingredients

• 1 pastry shell, 9"
• 1½ cups pumpkin, canned
• 2 eggs, beaten
• 1 cup low-fat milk
• 3 tbsp liquid cal-free sweetener (The most common liquid sweetener in Canada is SugarTwin. 3 tbsp is the sweetness equivalent of 12 tbsp sugar or ¾ cup.)
• 2 tbsp brown sugar, packed
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp salt
• 1 pinch ground cloves
• light vanilla ice cream 7% butter fat

Procedures

1. Prick pastry shell with a fork.
2. Bake in 450°F oven for 8 minutes.
3. Stir together pumpkin, egg, milk, sweetener, sugar and seasonings.
4. Pour into partially baked pie shell.
5. Bake in 350°F oven for 50 minutes or until centre is almost set.
6. Cool slightly and then refrigerate.
7. Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.
8. Preparation 15 minutes, cook 50 minutes.

Nutritional information

For ⅛ pie with 2 tbsp light vanilla ice cream:

• 173 calories 20 g carbohydrate | 5 g protein | 9 g fat | 1 g
• Diabetic choices: fibre ½ starchy | ½ fruit | vegetables | 1 milk 2% | 1½ fats & oils