Thursday, November 28, 2013

Pumpkin Pie

Traditional Pumpkin Pie
Serve 8

2 eggs
3/4 cup Splenda (or the same volume of granulated sugar)
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1 can (15oz/425g) of 100% pumpkin (not pumpkin pie mix)
1 can (12 fl oz/360ml) evaporated skim milk
1 unbaked deep dish pie crust

  1. Preheat oven to 425F.
  2. Prepare your crust.
  3. In a small bowl, whisk together Splenda and spices.
  4. In a large bowl, beat eggs until light, yellow and frothy.
  5. Stir pumpkin into eggs, mix until incorporated.
  6. Add sugar/spice mix, mixing until incorporated.
  7. Gradually stir in milk, until well mixed.
  8. Pour into pie crust.
  9. Bake at 425 for 15 minutes, then reduce heat to 350F. Bake another 40-50 minutes. The pie is finished when a knife tip inserted into the center of the pie comes out clean.
  10. Serve immediately, or refrigerate.
  11. Do not freeze this pie. (The filling will separate from the crust and lose much presentation appearance--but not flavor.)
Nutritional data:
Calories:         183
Fat:                8.4g
Sat fat:              3g
Chol:         59.8mg
Sodium:      213mg
Carbs:             23g
Fiber:             0.7g
Protein:          6.1g

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