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Ingredient
Low fat pumpkin pie
Introduce
Chef :
THHLow fat pumpkin pie
Adapted the standard pie recipe to a low fat low carbohydrate version more suitable for a diabetic.
Ingredient
Food ration :
16 servingsCooking time :
1 hour 10 mins
4 cup
mashed pumpkin
1/2 cup
nonfat skim milk
4 medium
eggs
2 tsp
cinnamon
1/2 cup
brown sugar
1 tsp
nutmeg
1 tsp
ginger
Cooking instructions
* Step 1
Preheat oven to 425°F.
* Step 2
Prepare pie crusts. For convenience I use packaged crusts but please feel free to make from scratch if you prefer.
* Step 3
Add pumpkin to a large bowl. If you use canned pumpkin use two 15 oz cans. Stir in the condensed milk and the skim milk.
* Step 4
Use another bowl and lightly beat the eggs. Stir the eggs into the pie filling.
* Step 5
Add the spices and the brown sugar. Stir thoroughly to mix.
* Step 6
Pour filling into the crusts. Note: Filling is thicker than many other pumpkin pie recipes.
* Step 7
Bake at 425°F for 15 minutes. Reduce temperature to 350°F and bake another 40 minutes or until an inserted knife comes out clean.
* Step 8
Cool on racks for 30 minutes before serving.
Note: if there is a photo you can click to enlarge it
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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