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Big Brown Sugar Pumpkin Pie

Big Brown Sugar Pumpkin Pie

Why wait for a special holiday for pumpkin pie? Any fall day will do for this treat that's a healthy vegetable in disguise.

Servings: 8

Equipment: oven, pie tin

How long does it take?

1 hour

What's in it?

1 low-fat prepared pie shell
3 eggs
16-ounce can solid packed pumpkin
1/2 cup skim milk (or skim evaporated milk)
1/2 cup firmly packed brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

How to make it:

Step 1: Preheat oven to 375 degrees F.

Step 2: Make the filling.
Combine pumpkin, milk, eggs, sugar, and spices in a medium bowl. Mix well.

Step 3: Bake the pie.
Pour the pumpkin filling into the prepared pie shell. Bake for 45 to 50 minutes, or until the center of the pie is set (not jiggly).

Pumpkin pie tastes great warm or cool. Store leftover pie covered in the refrigerator. This pie will keep for three days. Try it for breakfast!

Nutrition breakdown per serving:

Calories 108, Protein 1 g, Carbohydrate 18 g, Fat 4 g (saturated fat 1 g), Vitamin A over 100% of RDA, Vitamin E 2 mg (24% of RDA)

What's in it for you?

Pumpkin is a type of squash. It is packed with vitamin A, which keeps your eyes and skin shining.

A slice of traditional pumpkin pie delivers 316 calories and 17 grams of fat. Using low-fat ingredients, you can make a treat like pumpkin pie part of a healthy diet.

Chef's tip:

For a creamier filling without added fat, try skim evaporated milk. It comes in a can and you can find it in the baking aisle of most grocery stores.

To make your own pie shell:

Place 1-1/4 cups all-purpose flour in a large bowl, and cut 1/3-cup nonhydrogenated fat margarine into the flour. Do this with a pastry cutter or a fork. Once the margarine is finely disbursed (it will look like pea-sized balls of flour) slowly add 4 to 5 tablespoons of ice water, adding just enough water to form a ball.

To get the dough ball into the pie tin, either roll it out or press it directly into the pie tin. If you're in the mood to roll, aim for an 11-inch circle with a rolling pin on a clean, floured countertop. Then, place it into a pie tin and trim the edges. If the direct method sounds better, place the ball of dough into a lightly greased pie tin, and press it flat with your clean fingers.

Last Modified Date: 10/20/2000