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
We are able to read the history of meal recipes way back into ancient history, certainly as far back into recorded history as early Egypt, and maybe further still. Having said that, mostly, these ancient cookbooks were just very simple hieroglyphic recipes for meal preparation.
As we move into The time of the romans around 25BC a man called Apicius compiled some scripts detailing recipes prepared by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the early Romans made use of a wide range of spices, including a few that are still present in modern kitchens for example thyme, mint and parsley. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from the East, including coriander, parsley, basil and rosemary. The introduction of these new foods and spices led to a surge in cookery books, some of which are now in academic collections. By the advent of the 20th century, recipe books were highly popular mostly as a result of increased literacy, people having more leisure time and having more money. |
We hope you enjoy this Low Fat Pumpkin Pie recipe.
