 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
I've been experimenting with recipes for a diabetic friend. This pie is delicious, sugar-free and cholesterol-free. I really can't tell the difference! Enjoy,Robb in Cleveland Healthy Pumpkin Pie Ingredients:
1 1/2 cups all-purpose flour |
1 teaspoon salt |
1/2 cup vegetable oil |
3 tablespoons skim milk |
1 3/4 cups pumpkin, 1 1-pound can |
1/2 teaspoon salt |
3 teaspoons cinnamon |
1 1/4 teaspoons ginger |
1/2 teaspoon nutmeg |
1/2 teaspoon allspice |
1/2 teaspoon mace |
1/4 teaspoon clove |
1 cup sugar substitute, splenda |
1 cup egg beaters egg substitute |
1 can evaporated skim milk |
Directions:
1. Preheat oven to 425 degrees F.
2. Pastry: Mix flour and salt together in medium mixing bowl.
3. Measure oil.
4. Add milk to oil but do not stir.
5. Add liquid all at once to flour mixture. Stir lightly with fork until well-mixed.
6. Press dough into smooth ball.
7. Roll between sheets of waxed paper and fit into pie plate, or press pastry into pie plate with fingers.
8. Set aside. Filling: In large mixing bowl, blend pumpkin, salt, spices and sugar substitute until thoroughly combined.
9. Add egg substitute and whisk together.
10. Add evaporated milk in three increments, whisking thoroughly after each addition.
11. Pour into prepared pie shell.
12. Bake 15 minutes, then reduce temperature to 350 degrees F.
13. Bake about 45 minutes longer, until metal knife inserted near center comes out clean.
|
|