Pumpkin Custard (or Pumpkin Pie Filling)
presented by ETMC
MAKES 8 SERVINGS OR FILLI NG FOR 1 – 9” PIE
1 lb. canned pumpkin
1 12 oz. can evaporated skim milk
l/2 cup egg substitute
l/2 cup DIABETISWEET®
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons all-purpose
1/4 teaspoon salt
Place in custard dishes or use as pie filling:
1. Preheat oven at 425°F. Prepare unbaked pie shell. Thoroughly blend all ingredients together. Pour into unbaked pie shell, spread the filling evenly and bake for 15 minutes at 425°F:
2. Lower heat to 350°F and bake 35-40 minutes until knife inserted in the center of the pie comes out clean.
Nutritional Information: % of daily values based on 2,000 calorie diet
Sodium 158.6 mg (7%)
Total Fat 1 g (1%)
Carbohydrates 24.5 g (8%)
Cholesterol...1.88 mg (1%)
Protein 6.23 g (12%)
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