So it was holiday monday, and I decided to bake a pumpkin pie!
Sugar pumpkins have started to be sold everywhere: these are the small very round pumpkins.
Pumpkin is quite easy to prepare and so tasty!
preparing the pumpkin:
Cut in half
place cut side down onto a sprayed baking pan
bake for about 40 minutes in oven at 350F until soft to the touch
then scoop out the strings and seeds
Then scoop out the pumpkin flesh. Puree and serve as a side dish, OR bake a pie!!!!!
Or you can be lazy and pierce it and microwave it until soft (about 7-8minutes) or buy pure pumpkin puree (unsweetened)
1/2cup Robin Hood Nutri flour 44g Carb
1/2 cup rolled oats 27g Carb
1tsp ground ginger (or 1tbsp fresh)
3 Tbsp light butter - cold and cut into cube/chunks 27gFat
1tbsp Splenda brown sugar 12gCarb
1beaten egg (you will use less than half of this to brush the pie crust before baking, the rest will go into the pumpkin filling)
Combine all the ingredients except egg, and rub with fingers until meally. Form into a ball (you may need to drizzle with 1-2 tbsp of ice cold water)
Press into a sprayed 9'' pie pan
brush with beaten egg
Bake at 350F for 10 min until golden
2 cups pureed pumpkin 25gcarb
3/4cup skim milk 9gcarb
1Tbsp skim milk powder 4gCarb
3/4cup splenda 18gcarb
1tsp ground ginger
2 eggs beaten (one of which is leftover from crust)
Beat pumpkin puree with milk and milk powder. Add eggs and spices and beat until smooth. Pour into pie crust. Bake at 350F for 45min until firm. Allow to cool then refridgerate
Serve with dollop (about 1 tbsp Cool Whip)
The whole pie clocks in at 139g carb and 27g fat. You can be a little bit of a piggy and cut into 6 very generous slices of 23g carb each and about5g Fat. The tbsp of cool whip adds about 1g carb