
Tasty Pumpkin Pie
(Gout-friendly)
Sugar-free crust
Pumpkin filling
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1 15-ounce can pumpkin
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1/2 cup egg substitute
-
3/4 cup sugar
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1 teaspoon cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon nutmeg
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1/4 teaspoon ground cloves
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1 12-ounce can evaporated skim milk
Directions
Put flour and shortening into a small bowl. With 2 knives, a fork, or a pastry blender,
cut shortening into flour until thoroughly mixed. Work on the crust at this time,
not after adding water.
Add water and use a fork to toss quickly. Handle as little as possible. It can be
a bit crumbly when you put it onto plastic wrap. Form a ball as you wrap it tightly
and refrigerate for 30 minutes. When ready to make the crust, sprinkle a little flour
on a large piece of plastic wrap. Put dough on the floured wrap. Turn once to get
flour on both sides. Cover with a second piece of plastic wrap. Use a rolling pin
to roll crust to fit a 9-inch pie pan.
Preheat oven to 425°F. In a medium bowl, whisk pumpkin with egg substitute, sugar,
and spices. Add evaporated milk; stir thoroughly. Pour mixture into pie shell.
Bake at 425°F for 15 minutes. Reduce heat to 350°F and keep baking for 30 minutes
longer or until tester inserted in center of pie comes out clean. The center will
get firmer as it cools.
Serves 8
Each serving contains about 278 calories, 42 g carbohydrates, 7 g protein, 6 g fat,
91 mg sodium, and 3 g fiber.