Pumpkin Pie - 19g Carbs, 2g Fiber
From: www.southbeachdiet.
A Creamy Pumpkin Pie
With Thanksgiving right around the corner, there's no better way
to end this festive dinner than with a pumpkin pie. If you're
already planning your holiday meal, or you want to enjoy this
favorite fall vegetable another time, this creamy pumpkin pie
makes a great finale to any meal.
Redolent with warm spices, this creamy treat is enhanced with a
delightfully crispy, light crust that tastes deceivingly buttery,
though no butter is used. Whipped topping and chocolate shavings
make a gorgeous and irresistible topping, if desired.
Serves: 8
6 (9" by 14") sheets whole-wheat phyllo dough, thawed
1/3 cup granular sugar substitute
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
1 (15-oz) can pumpkin puree
4 large egg whites
1 large egg yolk
1 (12oz can) 2% evaporated milk
2 Tbsp sugar-free maple syrup
2 tsp vanilla extract
Light or fat-free whipped topping (optional)
Bittersweet chocolate for shavings (optional)
Position rack in middle of oven and heat oven to 350 degrees F.
Stack phyllo sheets on plastic wrap or waxed paper; cover with a
barely damp towel to prevent sheets from drying out.
Lightly coat 9" pie plate with cooking spray. Lay 1 phyllo sheet
in the pie plate. Coat sheet with cooking spray, making sure to
spray edges. Repeat with remaining sheets, rotating each slightly
in the pan to form a circle. Fold and crimp edges.
Place a piece of parchment or waxed paper on top of crust. Weigh
crust down with pie weights or dried beans and bake until edges
are lightly golden, about 10 minutes. While crust is baking, combine
sugar substitute, cinnamon, ginger, salt, cloves, and nutmeg in a
medium bowl.
In a large bowl, with an electric mixer at medium speed, beat
pumpkin puree, egg whites, and egg yolk until well blended. Slowly
add milk, maple syrup, and vanilla, beating until blended. Add
spice mixture and blend well.
Remove pie weights from crust. Pour filling into crust and bake
until tester inserted in the center comes out clean, 45 to
50 minutes. Remove pie from oven and cool at room temperature
to set. Just before serving, top each slice of pie with 1 to
2 tablespoons whipped topping and chocolate shavings (if desired).
Serves: 8
Nutrition per Serving:
130 Calories, 2.5g Fat, 1g Sat, 19g Carbs, 2g Fiber, 7g Protein,
300mg Sodium
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