Pumpkin Custard (or Pumpkin Pie Filling) for Diabetic Cooking - KLTV.com-Tyler, Longview, Jacksonville, Texas | ETX News

In the Kitchen: 11/15/02

Pumpkin Custard (or Pumpkin Pie Filling) for Diabetic Cooking

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Pumpkin Custard (or Pumpkin Pie Filling)

 presented by ETMC

MAKES 8 SERVINGS OR FILLI NG FOR 1 – 9” PIE

1 lb. canned pumpkin

1 12 oz. can evaporated skim milk

l/2  cup egg substitute

l/2  cup DIABETISWEET®

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

2 teaspoons all-purpose

unbleached flour

1/4 teaspoon salt

 

 

Place in custard dishes or use as pie filling:

 

1. Preheat oven at 425°F. Prepare unbaked pie shell. Thoroughly blend all ingredients together. Pour into unbaked pie shell, spread the filling evenly and bake for 15 minutes at 425°F:

2. Lower heat to 350°F and bake 35-40 minutes until knife inserted in the center of the pie comes out clean.

Nutritional Information: % of daily values based on 2,000 calorie diet

 

Calories ...101      

Sodium 158.6 mg (7%)

Total Fat 1 g (1%)

Carbohydrates 24.5 g (8%)

Cholesterol...1.88 mg (1%)

Protein 6.23 g (12%)

 

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