Pumpkin Custard (or Pumpkin Pie Filling) for Diabetic Cooking - KTRE.com | Lufkin and Nacogdoches, Texas

In the Kitchen: 11/15/02

Pumpkin Custard (or Pumpkin Pie Filling) for Diabetic Cooking

 

 

 

 

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

unbleached flour

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

 

Calories ...101      

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%)

 

Register to win 1 of 100 cookbooks featuring this recipe and others, by clicking on "In The Kitchen on the right side of www.kltv.com.  The first 50 mail and 50 e-mail entries will win the books!  Good Luck.

 

Stay tuned for more recipes, In the Kitchen...

 

 

 

Powered by WorldNow
KTRE logo

KTRE

358 TV Road,
Pollok TX 75969

FCC Public File
publicfile@ktre.com
936-853-8639
EEO Report
Closed Captioning

All content © Copyright 2000 - 2014 Worldnow and KTRE. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.