Thanksgiving is a great time to count our blessings. I try to practice an “attitude of gratitude” year round, but Thanksgiving serves as a nice reminder to slow down, enjoy and focus on the important things.
Holidays at most homes focus a lot on food and that can be especially challenging for anyone with diabetes. If you are looking for low sugar, low carb recipes, the internet is a great source. We found a great Pumpkin Pie recipe worthy of sharing this morning. If you have any favorite recipes you would like to share, you are welcome to share them here as a comment.
SPICY PUMPKIN PIE
- 1 (9-inch) pastry shell
- 1 tsp ground cinnamon
- 1-1/2 cup pumpkin (canned)
- 1/2 tsp ground nutmeg
- 2 eggs; beaten
- 1/2 tsp ground ginger
- 1 cup low-fat milk
- 1/4 tsp Salt
- 3 tbsp liquid cal-free sweetener
- 1 pinch ground cloves
- 2 tbsp brown sugar, packed
- Light vanilla ice cream
Directions
- Prick pastry shell with a fork. Bake in 450F oven for 8 min.
- Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.
- Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.
- Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.
| Nutritional Information (Per Serving) | |
| Calories: | 173 |
| Protein: | 5 g |
| Fat: | 9 g |
| Carbohydrates: | 20 g |
| Exchanges: | 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit
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