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Don's PumpkinPIe
Lacto Ovo Vegetarian — 2½ Carb Choices
© Copyrighted 2006
Updated

We don’t have to stop enjoying the main dessert for Thanksgiving dinner just because of sodium. This version of pumpkin pie is delicious.

Serves 8 - 10
Nutritional Information
Sodium Per Recipe:
434.1 mg
Sodium Per Serving (8):
53 mg
Per Serving:
Calories: 301
Protein: 5.891 g
Carbohydrate: 39.2 g
Dietary Fiber: 1.783 g
Total Sugars: 24.9 g
Total Fat: 13.4 g
Saturated Fat: 3.464 g
Monounsaturated Fat: 5.469 g
Polyunsaturated Fat: 4.227 g
Cholesterol: 47.8 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .016 g
Total Omega-6 FA: 0 g
Calcium: 116.6 mg
Potassium: 220.9 mg
Sodium: 53 mg
Vitamin K: 6.341 mcg
Folic Acid: 24.6 mcg
Ingredients

  • 1 Unbaked 9" pie shell (2.516 mg)
  • 1 1/4 cups Libby’s canned pumpkin or other no salt added canned pumpkin* (15.3 mg)
  • 3/4 cup sugar or Splenda substitute (trace)
  • 1/4 teaspoon ginger (.144 mg)
  • 1 1/2 teaspoons cinnamon (.897 mg)
  • 1 teaspoon unbleached flour (.050 mg)
  • 2 medium eggs, slightly beaten (110.9 mg)
  • 1 cup nonfat evaporated milk (294.4mg)
  • 2 tablespoons low sodium or filtered water (trace)
  • 1/2 teaspoon vanilla (.189 mg)
Combine first 5 ingredients in a mixing bowl. Add slightly beaten eggs, mix well. Mix in evaporated milk, water and vanilla. Pour this into uncooked pie shell. Bake in 400° F oven for 45 to 50 minutes or until knife inserted near center comes out clean. If baking in a convection oven, bake at same temperature for about 30 to 35 minutes. To make two pies, double the recipe. Top with sodium free canned whipped topping or use a teaspoon of honey. Enjoy.

*May also use any cooked pumpkin or yellow squash.