December 07 - Pumpkin Pie
| Nutritional Analysis per Serving | |
|---|---|
| Glycemic Index | 45 |
| Glycemic Load | 9 |
| Calories | 120 |
| Protein | 6 grams |
| Animal Protein | 5 |
| Vegetable Protein | 1 |
| Carbohydrates | 22 grams |
| Dietary Fiber | 2 grams |
| Net Carbohydrate | 20 grams |
| Fat | 1 1/2 grams |
| Saturated Fat | 1/2 grams |
| Cholesterol | 54 mg |
| Sodium | 63 mg |
| Exchanges | 1 skim milk, 1/2 starch |
Each month we will feature a recipe from The Complete Idiot's Guide to Terrific Diabetic Meals written by Lucy Beale, Barbara Forsberg and Joan Clark, MS, RD, CDE.
Pumpkin Pie
Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 16 (two pies at 8 servings per pie)
Serving Size: 1/8 pie
Ingredients
- 1 cup fructose
- 1 (29-oz) can pure pumpkin
- 3 ½ tsp. pumpkin pie spice
- 2 (12-oz) cans evaporated skim milk
- 4 eggs
- Frozen nondairy whipped topping
Preheat the oven to 375°F. In a large bowl, combine fructose, pumpkin pie spice, eggs, and pumpkin, and mix well. Gradually add evaporated skim milk and blend well. Pour into two 9-inch pie plates (no crust). Bake pies at 375°F for the first 15 minutes, then reduce the temperature to 345°F and bake 30 more minutes or until a toothpick or clean knife inserted into the middle of a pie comes out clean. Serve warm or chilled with frozen nondairy whipped topping.
Palate Preview
Serve this pumpkin pie at your holiday meals and you’ll find that everyone loves its familiar taste.
