Thanksgiving is a wonderful time for family and gathering together to feast is the most enjoyable part of the celebration. However, these joyous family times can lose a bit of their luster when diabetes prevents you from taking part in the festivities. Thankfully, resourceful chefs the world over have resolved to provide the best tasting alternatives to all of our traditional favorites, so you can add the sparkle back to the holiday and stay at the table a little longer. Eating Well has great ideas for holiday treats, like this one inspired by their Light and Luscious Pumpkin Pie.
- 1 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/3 extra virgin olive oil (any cooking oil can be substituted, according to taste and availability)
- 3 tablespoons fat-free milk
- 1 can (15 ounce) pumpkin
- 1/3 sugar or sugar substitute
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1/4 teaspoon each, ginger and nutmeg
- 1/2 egg substitute, frozen or refrigerate, thawed or 2 eggs lightly beaten
- 3/4 cup fat-free evaporated milk
- 1 teaspoon vanilla
- frozen light whipped topping (optional)
Prep Time: 30 minutes
Bake Time: 55 minutes
For the Pastry:
- Preheat oven to 450.
- Sift together flour and salt in a large mixing bowl. Add oil, allowing to moisten into flour using fork to alternately fluff/press until it forms small clumps. Work milk into mixture and knead any loose flour into the dough. Form into ball.
- Move to well-floured surface and turn ball. Use hands to flatten the dough working from the middle out. Rub flour onto rolling pin to avoid adherence to the dough. Roll the dough to an even 1/8″ thickness, to a 12″ circle. Using rolling pin to stabilize, move dough to 9 in pie plate and gently press to fill the mold, cutting away any extra. Any leftover dough can be used to cut out leaves of other festive shapes to adorn pie.
- Double foil crust and place in oven for 8 minutes. Remove foil and bake an additional 5-6 minutes, until slightly golden. Remove from oven and set aside to cool. Lower heat to 375.
For the Filling:
- In a large mixing bowl, combine pumpkin, spices and the sugar or sugar substitute. Slowly beat in egg substitute or add eggs one at a time and beat for 2 minutes, scarping the sides. Add honey and vanilla to the mixture. Slowly add fat-free evaporate milk.
- Place pie crust back in the oven on a baking sheet. Pour filling into pie crust. Add any dough cut outs you might have made to the rim of the pie. gently slide into oven, taking care of spillage. Bake until set, approximately 40-45 minutes. Set can be identified by gently shaking to ensure a firm wobble, or when an inserted toothpick is removed clean.
- Allow pie to cool completely before moving to fridge. Refrigerate 2 hours. Serve with light whipped topping for garnishment (optional).
We at The Marshes of Skidaway Island wish you and your family a Happy Thanksgiving!