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Doneen Hollingsworth, Secretary of Health

pumpkinPineapple Pumpkin Pie

(SD Diabetes Control Program cookbook, Healthy Diabetes Recipes and More . . .)


Filling:
2 envelopes unflavored gelatin
3 tablespoons cool water
1/4 cup boiling water
1 16-ounce can pumpkin
1 8-ounce can crushed pineapple in juice
2 tablespoons sugar
1 cup milk
1 1/2 teaspoons cinnamon
1/8 teaspoon ground cloves
2 teaspoons vanilla

Crust:
1 cup graham cracker crumbs
2 tablespoons melted margarine
2 tablespoons sugar

Mix all of the crust ingredients together and pat into a 9-inch pie pan. Soften the gelatin in cool water for 5 minutes. Add boiling water and stir until the gelatin is completely dissolved. Put the gelatin mixture and all of the other filling ingredients in a blender and blend until smooth and frothy. Allow the mixture to stand until slightly thickened before pouring into the graham cracker crust. Pour filling into crust. Chill for at least 3 hours before serving. Makes 8 servings.

 

Nutritional Information (1 serving):
Calories: 172
Carbohydrates: 30 grams
Protein: 5 grams
Fat: 5 gram
Saturated fat: 1 gram
Cholesterol: trace
Fiber: 3 grams
Sodium: 138 mg
Potassium: 268 mg
Calcium: 71 mg
Exchanges: 1 starch, 1 fruit, 1 fat

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