Pumpkin Pie or Custard Desserts Recipes

Pumpkin Pie or Custard Desserts Recipes - How Foods Fight Cancer

MAKES 8 SERVINGS

Made this way, pumpkin pie can actually be a health food. Pumpkin is a rich source of betacarotene, a well-known cancer-fighting agent that is also important for cancer survival. Note that the fat in this recipe comes only from the pie crust, so we’ve provided a nutritional analysis without the crust as well, in case you’d like to serve it as a fat-free baked custard.

11⁄2 cups fortified soymilk
4 tablespoons cornstarch
11⁄2 cups solid-pack canned pumpkin or cooked pumpkin
1⁄2 cup sugar
1 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1⁄2 teaspoon salt
1⁄8 teaspoon ground cloves
1 (9-inch) unbaked pie crust (optional)


1. Preheat the oven to 375 degrees F.

2. Combine the soymilk and cornstarch in a large bowl and whisk until smooth. Stir in the pumpkin, sugar, cinnamon, ginger, salt, and cloves. Pour into the optional pie crust or a custard dish and bake for 45 minutes, or until firm. Cool before slicing the pie or serving the custard.

3. Stored in a covered container in the refrigerator, leftover Pumpkin Pie or Custard will keep for up to 3 days.

PER SERVING (with crust): 185 calories; 6.1 g fat; 1.5 g saturated fat; 29.5% calories from fat; 0 mg cholesterol; 3.2 g protein; 30.6 g total carbohydrate; 14.5 g sugar; 2.4 g fiber; 283 mg sodium; 84 mg calcium; 2 mg iron; 2.2 mg vitamin C; 3189 mcg beta-carotene; 1.2 mg vitamin E


PER SERVING (without crust): 103 calories; 0.9 g fat; 0.2 g saturated fat; 7.9% calories from fat; 0 mg cholesterol; 2.1 g protein; 22.8 g total carbohydrate; 14.5 g sugar; 2.1 g fiber; 181 mg sodium; 83 mg calcium; 1.5 mg iron; 2.2 mg vitamin C; 3189 mcg beta-carotene; 1.1 mg vitamin E