Prep 5 mins
Cook 25 mins
I've been busy posting recipes from our cruise & found in 2 cookbooks I bought on-board ship. I'm now down to the devilishly delicious desserts, but b4 we go to the *Dept of Decadence* I wanted to share a recipe from the *Spa Section of Carnival Creations* by Cyrus Marfatia that brought Annacia to mind when I read the intro -- "An extremely tasty pumpkin pie to be thankful for as it is low in calories, fat, sodium + cholesterol & is just plain incredible." This is untried, so I hope 1 of you will give it a try & testify that the intro to this easy-fix is truthful. :-)
- 1 1⁄2 cups pumpkin puree (cooked)
- 4 teaspoons Nutrasweet
- 1 tablespoon cornstarch
- 3⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground cinnamon
- 1 2⁄3 cups skim milk
- 1⁄2 cup liquid cholesterol-free egg substitute
- 2⁄3 teaspoon vanilla extract
- 1 (9 inch) frozen pie crusts
- Preheat oven to 350°F.
- In a med bowl, combine all filling ingredients & whisk till smooth. Pour into pie shell & bake 30-35 min or till center is set.
- Allow to cool on a wire rack, refrigerate till ready to serve & garnish as desired.
Very god! Thanks for posting, and I didn't change a thing:) Made for I RECOMMEND 2012
If there are any more gems in that cookbook like this one then it is well worth having. 3 generations - the DM. DS and myself enjoyed this as dessert. I scaled it back to 4 serves and got 6 muffin size pies which was served with a little squirt of cream and a sprinkle of cinnamon. They took 25 minutes to cook in a 175 C fan forced oven. I also cooked up some butternut pumpkin/squash to make and used an egg in place of the egg substitute. Still can't believe that a vegetable could taste so good, thank you twissis, made for Please Review My Recipe.