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Light Pumpkin Pie
Light Pumpkin Pie is a favorite recipe in the Purdue Extension Dining with Diabetes program . The recipe is perfect for anyone wanting to cut calories during the holidays . Cool it , refrigerate , and serve the next day for a nice blend of flavors .
You will need : – 2 cups canned pumpkin ( not pumpkin pie filling ) – 2 eggs ( well beaten ) or ½ cup egg substitute – 3 tablespoons brown sugar – 12 packets Equal or Splenda – ¼ teaspoon salt – 1 teaspoon ground cinnamon – ½ teaspoon ginger – 12 ounces evaporated skim milk – One 10 inch piecrust
Steps : 1 . Wash your hands with warm water and soap for at least 20 seconds . 2 . Preheat oven to 425 degrees . 3 . Mix the first eight ingredients in large bowl until well blended . 4 . Pour into 10-inch pie shell . 5 . Bake at 425 degrees for 15 minutes . 6 . Reduce oven temperature to 350 degrees and bake for 45 minutes or until knife inserted in center comes out clean . 7 . Top with toasted nuts and low fat whipped topping .
Recipe makes 10 servings with 200 calories per serving . Refrigerate leftovers .
Huber ’ s
Orchard , Winery & Vineyards
November / December 2020 15