RCI-BR.006.0313.001
Spicy Pumpkin Pie I
Spicy Pumpkin Pie I from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- pumpkin1½ cupscanned
- eggs2 unitbeaten
- 1 cup
- liquid cal-free sweetener (The most common liquid sweetener in Canada is SugarTwin. 3 tbsp is the sweetness equivalent of 12 tbsp sugar or ¾ cup.)3 tbsp
- brown sugar2 tbsppacked
- 1 tsp
- ½ tsp
- ½ tsp
- ¼ tsp
- 1 pinch
- light vanilla ice cream 7% butter fat1 unit
Method
1
Preheat oven to 350°F (175°C). Place the 9-inch pastry shell on a baking sheet and set aside.
2
Combine the canned pumpkin, beaten eggs, and low-fat milk in a large bowl, stirring until smooth and well blended.
3
Add the liquid cal-free sweetener, packed brown sugar, ground cinnamon, ground nutmeg, ground ginger, salt, and ground cloves to the pumpkin mixture. Whisk vigorously until all spices are evenly distributed and no lumps remain.
2 minutes
4
Pour the pumpkin filling into the prepared pastry shell, spreading it evenly with a spatula.
1 minutes
5
Bake in the preheated oven for 50 minutes, or until a knife inserted near the center comes out clean and the filling is set but still slightly jiggly in the very middle.
50 minutes
6
Remove the pie from the oven and allow it to cool on a wire rack for at least 15 minutes before slicing.
7
Divide the pie into 4 equal portions and serve warm or at room temperature, topped with a scoop of light vanilla ice cream.