""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.""
"1 1/2 cup graham-cracker crumbs (about 24 cracker squares) 3 tablespoons maple syrup 1 teaspoon canola oil 1 egg white (lightly beaten) 1 teaspoon finely minced crystallized ginger 1 teaspoon ground ginger (divided use) 1/2 cup low-calorie sugar substitute (such as Splenda) 2 teaspoons ground cinnamon 1/4 teaspoon ground 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 light whipped topping"
Pumpkin pie is adapted for people with diabetes by reducing sugar and using low-fat ingredients while retaining flavor. The filling replaces sugar with a Splenda sugar blend and combines pumpkin puree, spices, eggs, cornstarch, evaporated skim milk and vanilla for a traditional texture and spice profile. The crust uses graham-cracker crumbs mixed with maple syrup, canola oil, egg white and crystallized ginger for a low-fat, maple-ginger flavor. The recipe yields one nine-inch pie serving eight and recommends preheating the oven to 425 degrees, pressing the crust into a nonstick pie pan, preparing the filling, and baking according to standard pumpkin-pie procedures.
Read at The Mercury News
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