dLife feature photo

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Pumpkin Pie with Rum
Source: Eating Well



Rating:
Prep Time: 30 minutes
Cook Time: 70 minutes
Difficulty: Difficult

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings
Ingredients

Crust
1 tbsp  sugar
0.125 tsp  salt
1 tbsp  butter
3 tbsp  canola oil

Filling
1 each  evaporated skim milk
0 1/2 cup  packed dark brown sugar
1 tbsp  cornstarch
1 tsp  ground cinnamon
1 tsp  ground ginger
0 1/4 tsp  salt
Directions
  1. To make crust: Stir together all-purpose and whole-wheat flours, sugar and salt in a medium bowl. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 30 seconds. Pour into a small bowl and let cool. Stir in oil. Slowly stir the butter-oil mixture into the flour with a fork until the mixture is crumbly. Gradually stir in enough ice water so that the dough will hold together. Press the dough into a flattened disk.
  2. Place two overlapping lengths of plastic wrap on the work surface. Set the dough in the center and cover with two more sheets of plastic wrap. Roll the dough with a rolling pin into a 13-inch circle. Remove the top sheets and invert the dough into a 9-inch, deep-dish pie pan. Remove the remaining wrap. Fold the edges under at the rim and crimp. Cover loosely with plastic wrap and refrigerate while you prepare the filling.
  3. To make filling: Position rack in lower third of oven; preheat to 350°F. Lightly whisk eggs in a medium bowl. Add pumpkin, evaporated milk, molasses and rum (or vanilla). Combine brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt in a small bowl. Rub through a sieve into the pumpkin mixture and whisk until incorporated.
  4. Pour the filling into the prepared crust and bake until the filling has set and a skewer inserted in the center comes out clean, 40 to 50 minutes, covering the edges with foil if they are browning too quickly. Cool on a wire rack.

Sign in or Join dLife now to help keep track of your favorite recipes and foods.

dLife Weekly Poll

Which best describes your attitude toward carbohydrates?