Prepare this delightful combination of potatoes and vegetables on the grill or in the oven. It can be made ahead of time and served at room temperature or reheated.
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.
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