Directions
Makes 8 servings
1 1/2 cups nondairy milk
4 tablespoons cornstarch
1 1/2 cups solid-pack canned pumpkin or cooked pumpkin
1/2 cup sugar (preferably raw or turbinado) or other sweetener
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 unbaked commercial pie crust
Preheat oven to 375 F.
In a large bowl, whisk together nondairy milk and cornstarch until smooth, then stir in pumpkin, sugar or other sweetener, salt, cinnamon, ginger, and cloves. Pour into pie crust and bake for 45 minutes, or until firm. Cool before cutting.
Pumpkin pie needs to be covered and kept refrigerated. It will stay fresh for up to three days.
Nutrition Information
Per serving (1/8 of pie, with crust):
185 Calories
6.1 g Fat
1.5 g Saturated Fat
29.5% Calories from Fat
0 mg Cholesterol
3.2 g Protein
30.6 g Total Carbohydrates
14.5 g Sugar
2.4 g Fiber
283 mg Sodium
84 mg Calcium
2 mg Iron
2.2 mg Vitamin C
3189 mcg Beta-Carotene
1.2 mg Vitamin E
Per serving (1/8 of pie, without crust):
103 Calories
0.9 g Fat
0.2 g Saturated Fat
7.9% Calories from Fat
0 mg Cholesterol
2.1 g Protein
22.8 g Total Carbohydrates
14.5 g Sugar
2.1 g Fiber
181 mg Sodium
83 mg Calcium
1.5 mg Iron
2.2 mg Vitamin C
3189 mcg Beta-Carotene
1.1 mg Vitamin E
This recipe is from the NEW BOOK
The Cancer Survivor’s Guide: Foods that Help You Fight Back!
Please feel free to tailor Cancer Project recipes to suit your individual dietary needs. For answers to questions about specific ingredients and the nutritional implications for cancer prevention and survival click here.
View The Cancer Project Recipe of the Week Archive.
Resources | Protective Foods
|
