vegan - Pumpkin Custard Pie

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* Exported from MasterCook *

 

Pumpkin Custard Pie

 

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Amount Measure Ingredient -- Preparation Method

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1 pie crust (see following recipe) -- 9 to 10 inch

1/2 cup sugar or other sweetener

4 tablespoons cornstarch

1 teaspoon cinnamon

1/2 teaspoon ginger

1/8 teaspoon cloves

1/2 teaspoon salt

1 fifteen ounce can solid-pack pumpkin

1 1/2 cups soy milk or rice milk

 

Preheat the oven to 350 F. In a large bowl, stir together the sugar, cornstarch,

spices, and salt. Blend in the pumpkin and soymilk or rice milk, then pour into

a 9 or 10-inch crust and bake until set, about 45 minutes. Cool before cutting.

 

Per serving: 150 calories; 3 g protein; 33 g carbohydrate; 0 g fat; 252 mg

sodium; 0 mg cholesterol.

 

Fat-free pie crust

Makes one 9-inch crust

 

1 cup Grape-Nuts cereal

1/4 cup apple juice concentrate (undiluted)

Preheat oven to 350 F. Mix the Grape-Nuts and apple juice concentrate and pat

into a 9-inch pan. Bake for 8 minutes. Cool before filling.

 

Per serving: 68 calories; 2 g. protein; 15 g carbohydrate; 0 g fat; 97 mg

sodium; 0 mg. cholesterol.

 

 

Jennifer Raymond is the author of The Peaceful Palate and Fat-Free and Easy.

 

 

 

 

 

Source:

" http://www.vegan.com/issues/1999/nov99/raymond.htm#pie "

 

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Per Serving (excluding unknown items): 132 Calories; trace Fat (1.3% calories

from fat); trace Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

1070mg Sodium. Exchanges: 2 Grain(Starch); 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0