"Dessert is often the most anticipated course of the holidays. But with all that caloric excess a cup of sugar here, a pint of whipped cream there where does that leave people with diabetes? In this recipe, the American Diabetes Association gives a healthy spin to a Thanksgiving classic, pumpkin pie. It relies on sugar substitute and has a unique crust, thanks to 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 association, which is using 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."
A diabetes-friendly pumpkin pie reduces added sugar by substituting a Splenda sugar blend in the filling while retaining traditional spices. The crust combines graham-cracker crumbs, maple syrup, canola oil, a beaten egg white, crystallized ginger, and ground ginger to create a low-fat maple-ginger graham-cracker crust. The filling blends Splenda with cinnamon, ground ginger, cloves, salt, eggs, vanilla, canned pumpkin puree, cornstarch, and evaporated skim milk. The pie bakes at high heat initially, then finishes at a lower temperature until set, yields eight servings, and provides lower sugar and fat than pecan pie plus vitamin A from pumpkin.
Read at www.mercurynews.com
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