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

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
35 mins
total:
1 hr 45 mins
Servings:
10
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Ingredients

Oil Pastry
Pumpkin Filling

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 450 degrees 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 1/2 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 degrees F.

  • 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.

  • 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).

  • Cool completely on a wire rack. Cover and refrigerate within 2 hours. If desired, serve with dessert topping.

Tips

Tips: If using a sugar substitute, we recommend Splenda(R) Granular or Sweet 'N Low(R) bulk or packets. Be sure to use package directions to determine product amount equivalent to 1/3 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 Facts

187 calories; protein 5g 10% DV; carbohydrates 29.2g 9% DV; exchange other carbs 2; dietary fiber 1.8g 7% DV; sugars 14.2g; fat 5.9g 9% DV; saturated fat 0.6g 3% DV; cholesterol 1.1mg; vitamin a iu 6852.9IU 137% DV; vitamin c 2.1mg 3% DV; folate 55.7mcg 14% DV; calcium 81.3mg 8% DV; iron 1.7mg 9% DV; magnesium 20.4mg 7% DV; potassium 197.6mg 6% DV; sodium 107.7mg 4% DV.