No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (129g) Recipe makes 8 servings The following items or measurements are not included below: artificial sweetener |
||
| Calories 188 | ||
| Calories from Fat 85 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.5g | 14% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 81mg | 27% | |
| Sodium 265mg | 11% | |
| Potassium 329mg | 9% | |
| Total Carbohydrate 18.4g | 6% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 5.7g | ||
| Protein 7.4g | 14% | |
Sweet Spot - (Sugar Free Pumpkin Pie)
By: internetnut
Nov 9, 2009
A diabetic-friendly pumpkin pie everyone can enjoy. I found this recipe in Your Health magazine. I have not tried this recipe, but I'm posting it for safe keeping.
SERVES 8 -10 , 1 pie
Ingredients
- 9 inches single pie pastry
- 12 ounces pumpkin (1 can)
- 12 ounces fat-free evaporated milk
- 3 eggs
- 3/4 cup artificial sweetener
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Directions
1
Roll pastry on floured surface into a circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into pan; trim and flute edge.2
Beat pumpkin, evaporated milk and eggs in a medium bowl; beat in remaining ingredients. Pour into pastry shell. Bake in a preheated 400-degree oven for 35-40 minutes or until a knife inserted near the center comes out clean.
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- Course > Desserts > Pies & Tarts > Pies
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Occasion > Holiday/Event
- Occasion > Seasonal > Fall
- Dietary > Diabetic
Featured Reviews for This Recipe
From: Cafe, Cook Auburn ma.
On Nov 18, 2009
I just made your pie and got good reviews,I think you need to blind bake the crust a little first it didn't seem cooked enough.thanks for posting
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