Traditional Pumpkin Pie

Serves: 8
Total Calories: 134


1/8 teaspoon salt
1 cup whole wheat pastry flour
2 tablespoons soy flour
5 tablespoons soy or canola margarine, softened
2 to 3 tablespoons cold water
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/4 teaspoon salt
1 tablespoon date sugar (optional)
3/4 teaspoon powdered stevia extract
2 packed cups cooked fresh pumpkins or 1 15-ounce can plain pumpkin
1/2 teaspoon vanilla extract
2 tablespoons maple syrup (optional)
1 1/2 cups soy milk or milk
2 eggs


• Mix the salt into the flours in a mixing bowl. Cut the margarine into the flour with a pastry blender or fork until it is well distributed and the dough looks like a coarse meal. Sprinkle the water in gradually while mixing the flour. Start with 2 tablespoons; if still dry add more water.
• Form into a ball and roll out between two pieces of wax paper or use a floured board and rolling pin. Remove the top sheet of paper and flip the crust over into a pie pan. Remove the other paper, and trim and flute edges.
• Preheat the oven to 350°F. Partially bake the crust for 15 minutes. Remove from the oven and cool.

• Mix the spices, salt, date sugar, and stevia extract into the pumpkin in a large bowl. Stir in the vanilla, maple syrup, and soymilk or milk. Lightly beat the eggs in a small bowl. Mix well into the pumpkin.
• Place the filling in the pie shell. Bake for 45 to 50 minutes or until a knife inserted at the edge of the pie comes out clean.

NOTES: Make sure the eggs are well mixed into the pumpkin. The filling may be made in a blender. Place all the ingredients in a blender, and process until smooth. However, the top surface of the pie may have a rough appearance.

Nutritional Facts:

Serves: 8
Total Calories: 134
Calories from Fat: 44

This Traditional Pumpkin Pie recipe is from the Stevia Cookbook. Download this Cookbook today.

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