Pumpkin pie is an iconic dessert with its roots in the culinary tradition of the United States, especially associated with autumn festivities and Thanksgiving. Its origin dates back to European settlers who incorporated pumpkin, a native American ingredient, into their sweet preparations. In various Latin American countries, this recipe can vary and have different names, although the essence remains. For example, in Mexico, similar preparations are common in the form of tarts or "pay de calabaza," while in countries like Colombia and Venezuela, it is known as "torta de auyama" or "torta de calabaza." Although the traditional recipe usually contains ingredients high in fats and sugars, today there are adapted versions for those seeking healthier options, like this low-fat pumpkin pie, ideal for diabetics.
How to Make Low-Fat Pumpkin Pie for Diabetics
This low-fat pumpkin pie is a delicious and healthy option for those who want to control their intake of sugars and fats without giving up on flavor. With carefully selected ingredients, it maintains the soft texture and characteristic spiced aroma of the traditional pie.
Ingredients: Canned pumpkin, water, 1% skim milk, eggs, sugar substitute, salt, cinnamon, ginger, nutmeg, allspice, and cloves.
Steps:
Mix all the ingredients.
Pour into a 9" glass pie dish sprayed with non-stick spray.
Bake in a preheated oven at 350°F for 1 hour, or until a knife inserted into the center of the pie comes out clean.
