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Spicy Pumpkin Pie

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YIELD

8 servings

PREP

15 min

COOK

50 min

READY

65 min

Ingredients

1 1
X X PIE SHELL (9 INCH)
9 inches
1 ½ 355
CUPS ML PUMPKIN
canned
2 2
LARGE LARGE EGGS
beaten
1 237
CUP ML MILK, LOW-FAT
3 45
TABLESPOONS ML LIQUID SWEETENER
calorie-free *
2 3E+1
TABLESPOONS ML BROWN SUGAR
packed
1 5
TEASPOON ML CINNAMON
ground
½ 2.5
TEASPOON ML NUTMEG
ground
½ 2.5
TEASPOON ML GINGER
ground
¼ 1.3
TEASPOON ML SALT
1 1
PINCH PINCH CLOVES
ground *
1 1
X X VANILLA ICE CREAM
light *

Directions

  • The most common liquid sweetener in Canada is SugarTwin. Prick pastry shell with a fork. Bake in 450 F oven for 8 min.

Stir together pumpkin, egg, milk, sweetener, sugar and seasonings.

Pour into partially baked pie shell.

Bake in 350℉ (180℃) F oven for 50 min or until centre is almost set.

Cool slightly and then refrigerate.

Cut into 8 wedges and serve each with 2 tablespoons light vanilla ice cream.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 109g (3.8 oz)
Amount per Serving
Calories 159 45% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 217mg 9%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 7%
Sugars g
Protein 8g
Vitamin A 146% Vitamin C 3%
Calcium 8% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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