Pumpkin pie is a Thanksgiving staple at everyone's table. Here's a great version of the classic that is good for anyone watching their sodium, fat or sugar intake. Sodium content is listed after items.
Ingredients
1 can Libby's canned pumpkin (17mg)
1/2 C dark brown sugar (or substitute the Splenda version)
1/2 tsp ground ginger
1 tsp ground cinnamon
1 tsp flour
1/4 tsp ground nutmeg
2 eggs slightly beaten (110mg. can use 1/2 C egg substitute if watching cholesterol but sodium goes to 230mg)
2 Tbs dark molasses (40mg)
3 Tbs dark rum
8 oz nonfat evaporated milk (280mg)
2 Tbs water
1 pie crust (Heartland Granola is found at HEB and contains only 50mg of sodium per serving. Be sure to check the nutrition label. Your crust can be a major hidden sodium source)
Directions
1. Combine the first six ingredients in a mixing bowl. Add eggs amd mix well. Then add in the remaining ingredients.
2. Pour into pie shell
3. Bake 45 - 50 minutes at 400 degrees F. A knife should come out clean when inserted into the middle.
The entire pie ends up having 847mg of sodium or 106mg per slice.
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