Dessert is commonly essentially the most anticipated course of the vacations. However with all that caloric extra – a cup of sugar right here, a pint of whipped cream there – the place does that depart individuals with diabetes?
On this recipe, the American Diabetes Affiliation offers a wholesome spin to a Thanksgiving basic, pumpkin pie. It depends on sugar substitute and has a novel crust, because of mix-ins of crystallized ginger and maple syrup.
“Pumpkin pie is typically lower in sugar and fat than the other holiday favorite, pecan pie. Plus, it gets a nutritional boost from pumpkin puree which is rich in vitamin A,” writes the affiliation, which is utilizing a recipe from licensed nurse Robyn Webb. “For this diabetes-friendly version, we reduce the sugar by using a Splenda sugar blend in the filling. The low-fat crust is seasoned with a hint of crystallized ginger and maple syrup for an extra-special flavor boost.”
Vacation Pumpkin Pie With Maple-Ginger Crust
Makes one pie (eight servings)
INGREDIENTS
1 1/2 cup graham-cracker crumbs (about 24 cracker squares)
3 tablespoons maple syrup
1 teaspoon canola oil
1 egg white (frivolously overwhelmed)
1 teaspoon finely minced crystallized ginger
1 teaspoon floor ginger (divided use)
1/2 cup low-calorie sugar substitute (comparable to Splenda)
2 teaspoons floor cinnamon
1/4 teaspoon floor cloves
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin puree (not pumpkin-pie filling)
1 teaspoon cornstarch
1 (12-ounce) can evaporated skim milk
1/2 cup gentle whipped topping
DIRECTIONS
Preheat the oven to 425 levels.
Make the crust: In a bowl, mix the graham-cracker crumbs, maple syrup, oil, egg white, crystallized ginger and 1/2 teaspoon of the bottom ginger. Press right into a 9-inch, nonstick pie pan to type a fair crust. Put aside.
Make the filling: In a small bowl, combine collectively the Splenda, cinnamon, the opposite 1/2 teaspoon of floor ginger, cloves and salt. In one other bowl, beat the eggs and vanilla collectively. Add within the Splenda combination and stir to mix. Add within the pumpkin and stir till the combination is properly blended. Dissolve the corn starch in about 2 to three tablespoons of the evaporated milk. Add the corn-starch combination and the remaining evaporated milk to the pumpkin combination, and blend till easy. The combination shall be skinny.
Make the pie: Pour the pumpkin-pie filling into the ready crust. Place the pie on a baking sheet. Bake for quarter-hour at 425 levels. Decrease the warmth to 350 levels, and bake a further 40 minutes, or till the filling is ready when a knife inserted comes out clear.
Take away the pie from the oven, and let cool for 2 hours earlier than serving. Reduce into eight wedges. Prime every slice with 1 tablespoon of whipped topping proper earlier than serving.
— Courtesy of the American Diabetes Affiliation and Robyn Webb, diabetesfoodhub.org
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