Title: SPICY PUMPKIN PIE
Categories: Pies, Desserts, Diabetic, Low-fat/cal
Yield: 8 servings

1 Pastry shell, 9″
1 1/2 c Pumpkin; canned
2 Eggs; beaten
1 c Low-fat milk;
3 tb Liquid cal-free sweetener *
2 tb Brown sugar; packed
1 ts Ground cinnamon;
1/2 ts Ground nutmeg;
1/2 ts Ground ginger;
1/4 ts Salt
1 pn Ground cloves;
Light vanilla ice cream 7%bf

* The most common liquid sweetener in Canada is
SugarTwin. 3 tb. is the sweetness equivalent of 12 tb
sugar or 3/4 cup.

Prick pastry shell with a fork. Bake in 450 F oven
for 8 min.

Stir together pumpkin, egg, milk, sweetener, sugar and
seasonings. Pour into partially baked pie shell.

Bake in 350 F oven for 50 min or until centre is
almost set. Cool slightly and then refrigerate.

Cut into 8 wedges and serve each with 2 tb. light
vanilla ice cream. Preparation 15 min, cook 50 min.

1/8 pie with 2 tb light vanilla ice cream, 173
calories 20 g carbohydrate, 5 g protein, 9 g fat, 1 g
fibre 1/2 starchy choice, 1/2 fruit vegetables
choice, 1 milk choice 2%, 1 1/2 Fats Oils choice

Compare with Pumpkin Chiffon Pudding if you want a
lighter dessert. 79 calories, 1/2 milk, 1 fat exchange

Source: Choice Menus, Marjorie Hollands Margaret
Howard 1993 Canadian Diabetes Assoc. ISBN
0-7715-9167-5 Shared but not tested by Elizabeth
Rodier Oct 93

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Popularity: 6% [?]