Instead of focusing on what you can't eat and drink, learn how to choose the right foods to help prevent or reduce heartburn.More >>
By Susan Male-Smith
Perfect Pumpkin Pie
Pumpkin pie is extremely rich in the antioxidant beta-carotene (vitamin A), which comes from the pumpkin. But even better, this easy version contains ingredients to make it a little lower in fat and calories. Go ahead and top it with a dollop of whipped cream!
Makes 1 pie (8 servings, 1 slice per serving)
1 can (15 ounces) pumpkin 1 can (14 ounces) fat-free sweetened condensed milk 2 eggs, slightly beaten 1¼ teaspoons ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground nutmeg ¼ teaspoon salt 1 unbaked pie crust deep dish (9 inches), refrigerated or frozen (or homemade)
1. Preheat oven to 425 F.
2. In a large bowl, combine filling ingredients, mixing well. Pour into pie crust.
3. Bake 15 minutes at 425 F.
4. Reduce oven temperature to 350 F and continue baking 35-45 minutes or until knife inserted in center comes out clean. Cool pie before cutting.
Kim Galeaz is an Indianapolis-based registered dietitian and owner of Galeaz Food & Nutrition Communications. As a freelance culinary-nutrition consultant, she has worked with many companies, including The Coca-Cola Company, The Kroger Company and Weider Publications, to help position and promote smart and healthy food, beverage and lifestyle choices.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.