SUBSCRIBE
Purchase SOUTH online or at any southside Barnes & Noble, Borders, Kroger, or Marsh

Recipes

Pumpkin Pie

 

Recipes from Jennifer Keller Smith, a St. Francis registered dietician.

 

Ingredients:

Crust: 

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon salt

1/3 cup trans-fat free shortening

1/3 cup Butter Buds Mix, liquefied

3 to 4 tablespoons ice water

 

Filling: 16 oz pumpkin purée

1¼ cup fat-free evaporated milk

whites of 3 large eggs

½ cup firmly packed dark brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground nutmeg

pinch of ground cloves

 

Topping: ½ cup non-fat or low fat frozen whipped topping, thawed (optional)

 

Directions:

Crust: 

1. Preheat oven to 350°.  Spray 9-inch pie pan with cooking spray.

2. Combine flour, salt, shortening and Butter Buds Mix with a fork until very coarse. Add water until thoroughly mixed. Do not overwork the dough.  

3. Shape the mixture into 2 balls. Place one ball between 2 pieces of wax paper dusted with flour. Roll the pastry into a circle large enough to fit a 9-inch pan. Reserve second ball for another pie, if desired.

4. Arrange crust in pan. Prick the bottom with a fork. Bake 10 minutes. Cool to room temperature.

 

Filling: 

1. Preheat oven to 450°.  In a large bowl, beat all filling ingredients until no lumps remain.  Pour into pie crust.  Bake 10 minutes.

2. Reduce heat to 325°. Bake for 50 minutes, or until knife inserted into the center comes out clean.

3. When serving, top each slice with a dollop of whipped topping, if desired.

 

Nutrition Info per Serving:

Servings: 8

Calories: 258 

Total fat: 2 grams

Cholesterol: 2 mg

Sodium: 153 mg

Carbohydrate: 53 grams

Fiber: 5 grams

Protein: 9 grams

 

Go back to recipes >>