1 1/2 cup pumpkin, canned
3/4 cup sugar, dark brown, packed
1/4 cup sugar, granulated
1/4 tsp salt
2 cup milk, evaporated, nonfat
1 each egg substitute,=
1 equivalent
1 tsp cinnamon, ground
1/2 tsp ginger, ground
1/2 tsp nutmeg, ground to 4 eggs
2 tbsp butter, melted
1 each pie shell, unbaked,=
1 9-inch
Directions
Combine pumpkin, sugars, cinnamon, ginger, nutmeg and salt in large
bowl and beat until well blended.
Add evaporated milk, egg substitute and butter and stir to combine.
Pour enough filling into prepared pie shell to fill. Pour remaining
filling into 2 to 3 custard cups to bake along with pie.
Bake pie and filled cups at 425 degrees for 10 minutes. Reduce heat
to 350 degrees and bake 35 to 40 minutes longer or until wood pick
inserted into center comes out clean. Custard cups should be baked
until set. Cool to room temperature and serve, or cover and chill
before serving.
Each of 10 servings contains about: 318 calories; 239 mg sodium; 8
mg=7F cholesterol; 13 grams fat; 43 grams carbohydrates; 8 grams
protein.
Servings: 1 servings
Low-Fat Pumpkin Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Pie; Pumpkin; Squash; Vegetable
The History of Recipes
It is quite feasible to prove the history of recipes back into the far past, in fact as far back into recorded history as the ancient Egyptians, and quite possibly further than that. In practice though, generally, these early records were just very simple hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe found, according to experts are a few stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. During Roman times 25BC a man called Apicius created a number of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the ancient Romans were skilled in the use of many herbs, including some familiar names for example bay, mint and asafoetida. During the succeeding few centuries, the rich families of the West strove to serve the most exotic banquets, and as a result the best cooks and their collection of recipes became highly prized. Notwithstanding that, it was during the 19th century the formal cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, verifying, and writing down recipes of the day. By the time we get to the twentieth century, cooking publications were greatly in demand mostly due to increased literacy, more leisure time and disposable income. |
We hope you enjoy this Low Fat Pumpkin Pie recipe.
