Light and Luscious Pumpkin Pie

Light and Luscious Pumpkin Pie

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From: Diabetic Living Magazine

If pumpkin pie is a must for the holidays, this version fulfills that holiday tradition without derailing your meal plan.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • Oil Pastry
  • 1⅓ cups all-purpose flour
  • ¼ teaspoon salt
  • ⅓ cup cooking oil
  • 3 tablespoons fat-free milk
  • Pumpkin Filling
  • 1 (15 ounce) can pumpkin
  • ⅓ cup sugar or sugar substitute equivalent to ⅓ cup sugar
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten
  • 1 teaspoon vanilla
  • ¾ cup evaporated fat-free milk
  • Frozen light whipped dessert topping, thawed (optional)

Preparation

  • Prep

  • Ready In

  1. To prepare pastry: Stir together flour and salt in a medium bowl. Add oil and milk all at once to the flour mixture. Stir lightly with a fork. Form into a ball.
  2. Preheat oven to 450°F. On a well-floured surface, use your hands to slightly flatten the dough; roll from center to edge into a circle about 12 inches in diameter. To transfer the pastry, wrap it around the rolling pin. Unroll the pastry into a 9-inch pie plate. Ease the pastry into the pie plate, being careful not to stretch. Trim the pastry to ½ inch beyond the edge of the pie plate. Fold under the extra pastry; flute or crimp edge as desired. Do not prick. Line the pastry with a double thickness of heavy foil. Bake for 8 minutes. Remove the foil. Bake for 5 minutes more. Cool on a wire rack while preparing the filling. Reduce oven temperature to 375°F.
  3. To prepare filling: Combine pumpkin, sugar, honey, cinnamon, ginger and nutmeg in a medium bowl. Add egg and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk.
  4. Pour the filling into the baked pastry shell. To prevent overbrowning, cover the edge of the pie with foil. Bake until the filling appears set, 40 to 45 minutes (the edges of the filling may crack slightly).
  5. Cool completely on a wire rack. Cover and refrigerate within 2 hours. If desired, serve with dessert topping.
  • Tips: If using a sugar substitute, we recommend Splenda® Granular or Sweet 'N Low® bulk or packets. Be sure to use package directions to determine product amount equivalent to ⅓ cup sugar. Nutrition Facts per serving with sugar substitute: 171 cal., 8 g total fat (1 g sat. fat), 1 mg chol., 108 mg sodium, 22 g carbo., 2 g fiber, 5 g pro.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 187 calories; 6 g fat(1 g sat); 2 g fiber; 29 g carbohydrates; 5 g protein; 56 mcg folate; 1 mg cholesterol; 14 g sugars; 6,853 IU vitamin A; 2 mg vitamin C; 81 mg calcium; 2 mg iron; 108 mg sodium; 198 mg potassium
  • Nutrition Bonus: Vitamin A (137% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: ½ starch, 1½ other carb, 1 fat

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