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Prep Time:35 minsAdditional Time:1 hr 10 minsTotal Time:1 hr 45 minsServings:10Yield:10 servingsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:1 hr 10 minsTotal Time:1 hr 45 minsServings:10Yield:10 servings
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:1 hr 10 mins
Additional Time:
1 hr 10 mins
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:10
Servings:
10
Yield:10 servings
Yield:
10 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsOil Pastry1 ⅓cupsall-purpose flour¼teaspoonsalt⅓cupcooking oil3tablespoonsfat-free milkPumpkin Filling1(15 ounce) canpumpkin⅓cupsugar or sugar substitute equivalent to1/3cupsugar2tablespoonshoney1teaspoonground cinnamon¼teaspoonground ginger¼teaspoonground nutmeg½cuprefrigerated or frozen egg product, thawed, or2eggs, slightly beaten1teaspoonvanilla¾cupevaporated fat-free milk10tablespoonsFrozen light whipped dessert topping, thawed
Cook Mode(Keep screen awake)
Ingredients
Oil Pastry
1 ⅓cupsall-purpose flour
¼teaspoonsalt
⅓cupcooking oil
3tablespoonsfat-free milk
Pumpkin Filling
1(15 ounce) canpumpkin
⅓cupsugar or sugar substitute equivalent to1/3cupsugar
2tablespoonshoney
1teaspoonground cinnamon
¼teaspoonground ginger
¼teaspoonground nutmeg
½cuprefrigerated or frozen egg product, thawed, or2eggs, slightly beaten
1teaspoonvanilla
¾cupevaporated fat-free milk
10tablespoonsFrozen light whipped dessert topping, thawed
DirectionsTo 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.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.TipsTips: 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.Originally appeared: Diabetic Living Magazine
Directions
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.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.TipsTips: 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.
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.
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.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)187Calories6gFat29gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
