Diabetic Pumpkin-Maple Pie

Category : Desserts

Author : BHGCB

Hits : 3093

Rating :


Date : 13/05/2001



1 recipe Lower-Fat Oil Pastry (Below)
1 15-ounce can pumpkin
1/3 cup (80 ml) maple-flavored syrup
1 tbsp (15 ml) all-purpose flour
2 packets heat-stable sugar substitute
1-1/2 tsp (7 ml). pumpkin pie spice
3/4 cup (175 ml) refrigerated or frozen egg product, thawed
1 cup (225 ml) evaporated fat-free milk
1-1/2 tsp (7 ml). vanilla
frozen light whipped dessert topping, thawed (optional)
Lower-Fat Oil Pastry:
1-1/4 cups (300 ml) all-purpose flour
1/4 tsp (1 ml) salt
1/4 cup (60 ml) fat-free milk
3 tbsp (45 ml) cooking oil
1 tsp (5 ml) or more additional milk (as needed)


In a medium bowl stir together flour and salt.
Combine milk and cooking oil; add all at once to flour mixture.
Stir with a fork until dough forms.
If necessary, add 1 to 2 tsp (10 ml) additional milk.
Shape the dough into a ball.
On a lightly floured surface, flatten pastry.
Roll into a 12-inch circle.
Wrap pastry circle around the rolling pin; unroll into a 9 inch pie plate.
Ease pastry into pan, being careful not to stretch pastry.
Trim to 1/2 inch beyond edge of pie plate.
Fold under extra pastry.
Crimp the edge as desired.
Do not prick pastry.
In a medium bowl combine pumpkin, syrup, flour, sugar substitute, and pumpkin pie spice; add egg product.
Beat lightly with a rotary beater or fork until just combined.
Gradually stir in evaporated milk and vanilla; mix well.
Place pastry-lined pie plate on oven rack.
Carefully pour filling into pastry shell.
To prevent overbrowning, cover edge of pie with foil.
Bake in a 375 degree (200 C.) oven for 25 minutes.
Remove the foil.
Bake 20-25 minutes more or until a knife inserted near the center comes out clean.
Cool on a wire rack.
Cover and refrigerate within 2 hours.
If desired, serve with dessert topping.
Nutrition facts per serving: 216 calories, 6 g total fat (1 g saturated fat), 1 mg cholesterol, 153 mg sodium, 32 g carbohydrate, 2 g fiber, 8 g protein. Daily values: 126% vit. A, 4% vit. C, 11% calcium, 15% iron

Desserts RECIPES
Write a Comment

tip of the day

Watermelon Records

The world record for the largest watermelon grown is 255 pounds, grown by Vernon Conrad of Bixby, Oklahoma. The world record for watermelon (...)

Read More

Tip/Trivia of the Day  Archive

Featured Recipe

Turkey And Cranberry Sandwich