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Diabetic Pumpkin-Maple Pie
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Better Homes and Gardens Diabetic Cookbook


  • 1 recipe Lower-Fat Oil Pastry (Below)
  • Filling:
  • 1 15-ounce can pumpkin
  • 1/3 cup (80 ml) maple-flavored syrup
  • 1 tbsp (15 ml) all-purpose flour
  • 2 packets heat-stable sugar substitute
  • 1-1/2 tsp (7 ml). pumpkin pie spice
  • 3/4 cup (175 ml) refrigerated or frozen egg product, thawed
  • 1 cup (225 ml) evaporated fat-free milk
  • 1-1/2 tsp (7 ml). vanilla
  • frozen light whipped dessert topping, thawed (optional)
  • Lower-Fat Oil Pastry:
  • 1-1/4 cups (300 ml) all-purpose flour
  • 1/4 tsp (1 ml) salt
  • 1/4 cup (60 ml) fat-free milk
  • 3 tbsp (45 ml) cooking oil
  • 1 tsp (5 ml) or more additional milk (as needed)
  • Pastry:
  • In a medium bowl stir together flour and salt.
  • Combine milk and cooking oil; add all at once to flour mixture.
  • Stir with a fork until dough forms.
  • If necessary, add 1 to 2 tsp (10 ml) additional milk.
  • Shape the dough into a ball.
  • 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.
  • Filling:
  • In a medium bowl combine pumpkin, 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.
  • 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 (200 C.) oven for 25 minutes.
  • Remove the foil.
  • Bake 20-25 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, serve with dessert topping.
Nutrition facts per serving: 216 calories, 6 g total fat (1 g saturated fat), 1 mg cholesterol, 153 mg sodium, 32 g carbohydrate, 2 g fiber, 8 g protein. Daily values: 126% vit. A, 4% vit. C, 11% calcium, 15% iron

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