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Citrus Pumpkin Pie in Nutty Crust
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By Marilyn Helton
Posted July 23rd, 2007
FabulousFoods.com Recommends: Holly Cleggs Trim & Terrific Diabetic Cooking, by Holly Clegg, (2007, American Diabetes Association)
Holly Cleggs Trim & Terrific Diabetic Cooking
Buy Now
Servings: 8
Author Notes: Here's a pumpkin pie with a "nutty" protein bonus in the crust. This terrific recipe was given to us by diabetic cooking guru Marilyn Helton.  For more diabetic friendly recipes and cooking tips, click here to visit Marilyn's website Cinnamon Hearts.
Ingredients: Crust:
1 cup whole wheat flour
1 cup round walnuts
3 tablespoons vegetable oil
1/4 cup orange juice or water
1/2 teaspoon cinnamon

Filling:
2 cups cooked or canned pumpkin, pureed
1 1/2 cups plain, low fat yogurt
1/2 cup orange juice
1/4 cup brown sugar
1/2 cup granulated sugar
2 eggs, beaten
1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon cloves
1 tablespoon freshly grated orange zest
Instructions: Preheat oven to 425°F.

To Make Crust:
Combine crust ingredients and press into a 9-inch pie pan. Set Aside.  If you're new to making pie crusts, see the related links below for our Pie Crust Tutorial.

To Make Filling:
Beat together pumpkin, yogurt, orange juice, sugars and eggs. Add salt, spices and orange zest and stir until thoroughly blended. Pour into pastry lined pie pan.

Bake for 15 minutes; lower temperature to 350°F and continue baking for 45 minutes or until knife inserted in middle comes out clean.

Diabetic Exchanges:
2 Bread/Starc
2-1/2 Fat
1/4 Fruit
1/4 Milk


 

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