Heartburn Diet Recipe #31- Pumpkin Custard Pie

Pumpkin Custard Pie

This is one of my favorite Pumpkin Custard Pie to make for Thanksgiving dinner. I hope you will enjoy it.

Ingredients: Make 12 servings

1/3 cup sugar
1/3 cup brown sugar
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
Pinch of ground cloves
1 1/2 cups canned pumpkin
1 tsp vanilla extract
1 1/4 cups evaporated skim milk
1 tbs freshly grated orange peel
3 egg whites, light beaten
1/4 cup Meyers rum (or brandy). Orange juice can be substituted as well
Single pie crust

1. Preheat oven to 425 degrees
2. In a mixing bowl, combine sugars, cinnamon, nutmeg and cloves. Stir in pumpkin. Add vanilla, evaporated milk, orange peel, and egg whites. Beat with an electric mixer until smooth. Fold in rum
3. Pour into a 9-inch unbaked pie crust and bake for 10 minutes. Reduce heart to 325 degrees and bake for 45 minutes or until knife inserted in the filling comes out clean. Let cool and refrigerate until served. Serve with light Cool Whip or a dollop of whipping cream if desired.

Nutritional Analysis Per Serving

Calories: 180kcal
Fat: 6g
Cholesterol:  1mg
Carbohydrates:  27g
Fiber: 1g
Protein: 4.5g
Sodium: 145mg
Calories from fat: 30%

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