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.
| 
