Pumpkin Pie Recipe - Cooking Index
Pumpkin Pie Recipe - Cooking Index
| Pastry for single crust 9" pie | ||
| 1 | Pumpkin - (16 oz) | |
| 1 | Evaporated skim milk - (12 oz) | |
| 3 | Eggs | |
| 5 1/2 teaspoons | 27ml | Equal for Recipes |
| = (or 18 packets Equal sweetener | ||
| Or 3/4 cup Equal Spoonful) | ||
| 1/4 teaspoon | 1.3ml | Salt |
| 1 teaspoon | 5ml | Ground cinnamon |
| 1/2 teaspoon | 2.5ml | Ground ginger |
| 1/4 teaspoon | 1.3ml | Ground nutmeg |
| 1/8 teaspoon | 0.6ml | Ground cloves |
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease 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 425 degree oven 15 minutes; reduce heat to 350 degrees and bake until knife inserted near center comes out clean, about 40 minutes. Cool on wire rack.
This recipe yields 8 servings. Serving size: 1 slice.
Exchanges Per Serving: 1 Fat, 1 Milk, 1/2 Starch.
Nutrition Facts: Calories 175; Total Fat 7g; Cholesterol 86mg; Sodium 208mg; Carbohydrate 22g; Protein 8g.
Source:
American Diabetes Association at http://www.diabetes.org
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.