Recipe: A Pumpkin Pie with Less Sugar

Fruits and vegetables that are orange, like pumpkin, are a great source of beta carotene. Beta carotene can be changed in our bodies into either vitamin A or an antioxidant. Vitamin A helps keep your immune system and eyes healthy. As an antioxidant, it will stop free radicals from doing damage.

If you eat this pumpkin pie on Thanksgiving, you don’t have to feel too bad about it.

Ingredients

  • 1 solid pack (15-ounce) can of pumpkin
  • 1 can of fat-free sweetened condensed milk, which is 14 ounces
  • ½ cup egg substitute
  • ½ teaspoon salt
  • a half teaspoon of cinnamon powder
  • 12 teaspoons of nutmeg powder
  • 1/2 teaspoon of ginger powder
  • 1 unbaked pie shell (9 inches)

Preparation

  • Mix the first seven ingredients together in a large bowl and beat just until smooth. Pour into the pie crust.
  • Bake at 425 degrees F for 15 minutes.
  • Turn the heat down to 350 degrees F and bake for another 25 to 30 minutes, or until a knife inserted in the middle comes out clean. Put on a wire rack to cool.
  • Put them in the fridge.

Information about food

Makes 8 servings

  • Calories: 270
  • Total fat: 7 g
  • 3 g of fat is saturated.
  • 10 mg of cholesterol
  • Sodium: 360 mg
  • Carbohydrate: 46 g
  • Fibre: 2 g
  • Protein: 7 g

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