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Pumpkin Custard Pie

Makes 1 pie

Cornstarch is used as a thickener in place of eggs in this pie.

1 1/2 cups soymilk
4 tablespoons cornstarch
1 1/2 cups solid-pack canned pumpkin or cooked pumpkin
1/2 cup raw sugar or other sweetener
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 Fat-Free Pie Crust or unbaked commercial pie crust

Preheat oven to 375°F.

In a large bowl, whisk together soymilk and cornstarch until smooth, then blend in pumpkin, sugar or other sweetener, salt, cinnamon, ginger, and cloves. Pour into pie shell and bake for 45 minutes, or until firm. Cool before cutting.

Per serving (1/8 of pie, made with Fat-Free Pie Crust):
170 calories
1.2 g fat
0.3 g saturated fat
6.4% calories from fat
0 mg cholesterol
3.8 g protein
38 g carbohydrate
19.3 g sugar
3.4 g fiber
272 mg sodium
89 mg calcium
5.6 mg iron
2.4 mg vitamin C
3196 mcg beta-carotene
1.3 mg vitamin E

Per serving (1/8 of pie, made with commercial pie crust)

  • Calories: 185
  • Fat: 6.1 g
  • Saturated Fat: 1.5 g
  • Calories from Fat: 29.5%
  • Cholesterol: 0 mg
  • Protein: 3.2 g
  • Carbohydrates: 30.6 g
  • Sugar: 14.6 g
  • Fiber: 2.4 g
  • Sodium: 283 mg
  • Calcium: 84 mg
  • Iron: 2 mg
  • Vitamin C: 2.2 mg
  • Beta Carotene: 3189 mcg
  • Vitamin E: 1.5 mg

Source: Food for Life by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.