Pumpkin-Maple Pie
From: Diabetic LivingThis maple-flavored pastry and pumpkin mixture is lower in fat and calories than the old-fashioned versions, but it is every bit as good.
Servings: 8 servings
Prep: 25 mins
Total: 1 hr 10 mins
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Ingredients
1 recipe Lower-Fat Oil Pastry
1 15-ounce can pumpkin
1/3 cup maple-flavored syrup
1 tablespoon all-purpose flour
2 packets heat-stable sugar substitute
1-1/2 teaspoons pumpkin pie spice
3/4 cup refrigerated or frozen egg product, thawed
1 cup evaporated fat-free milk
1-1/2 teaspoons vanilla
Frozen light whipped dessert topping, thawed (optional)
Ground cinnamon (optional)
Directions
1. Prepare Lower-Fat Oil Pastry. On a lightly floured surface flatten pastry. Roll into a 12-inch circle. Wrap pastry circle around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pan, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp the edge as desired. Do not prick pastry.
2. For the filling, in a medium bowl combine the pumpkin, maple-flavored syrup, flour, sugar substitute, and pumpkin pie spice; add egg product. Beat lightly with a rotary beater or fork until just combined. Gradually stir in evaporated milk and vanilla; mix well.
3. Place pastry-lined pie plate on oven rack. Carefully pour filling into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree oven for 25 minutes. Remove the foil. Bake 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. If desired, top with dessert topping and sprinkle with ground cinnamon. Makes 8 servings.
Lower-Fat Oil Pastry
In a medium bowl stir together 11/4 cups all-purpose flour and 1/4 teaspoon salt. Combine 1/4 cup fat-free milk and 3 tablespoons cooking oil; add all at once to flour mixture. Stir with a fork until dough forms. If necessary, add 1 to 2 teaspoons additional milk. Shape the dough into a ball.
In a medium bowl stir together 11/4 cups all-purpose flour and 1/4 teaspoon salt. Combine 1/4 cup fat-free milk and 3 tablespoons cooking oil; add all at once to flour mixture. Stir with a fork until dough forms. If necessary, add 1 to 2 teaspoons additional milk. Shape the dough into a ball.
Nutrition Facts
Calories 216, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 1 mg, Sodium 153 mg, Carbohydrate 32 g, Fiber 2 g, Protein 8 g. Daily Values: Vitamin A 0%, Vitamin C 4%, Calcium 11%, Iron 15%. Exchanges: Starch 1.5, Milk .5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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