Perfect pumpkin pie - KATV - Breaking News, Weather and Razorback Sports

Perfect pumpkin pie

© iStockphoto.com © iStockphoto.com
  • RecipesMore>>

  • Cinnamon & honey granola bar, 9/15/14

    Cinnamon & honey granola bar, 9/15/14

    Tuesday, September 16 2014 11:05 AM EDT2014-09-16 15:05:39 GMT
    Alan BennettMakes: 12 servingsPrep Time: 15 minsCook Time: 15 minsIngredients1/2 stick butter, softened1 cup brown sugar1 egg, beaten2 tablespoons flaxseed, ground if available2 tablespoons Honey2 cups Oats (old Fashion)1 cup All-purpose flour, sifted1 teaspoon cinnamon1/2 teaspoon baking soda1/2 cup raisinsNotes / DirectionsIn a large bowl, beat the softened butter brown sugar until blended and crumbly, about 2 minutes.Add egg and beat wellStir in flaxseed and honeyIn another bowl, combine ...More >>
    Alan BennettMakes: 12 servingsPrep Time: 15 minsCook Time: 15 minsIngredients1/2 stick butter, softened1 cup brown sugar1 egg, beaten2 tablespoons flaxseed, ground if available2 tablespoons Honey2 cups Oats (old Fashion)1 cup All-purpose flour, sifted1 teaspoon cinnamon1/2 teaspoon baking soda1/2 cup raisinsNotes / DirectionsIn a large bowl, beat the softened butter brown sugar until blended and crumbly, about 2 minutes.Add egg and beat wellStir in flaxseed and honeyIn another bowl, combine ...More >>
  • Game Day Dip

    Game Day Dip

    Saturday, September 13 2014 12:14 PM EDT2014-09-13 16:14:26 GMT
    By: Marc HaynesIngredients:8 oz Philadelphia cream cheese2 Cups of shredded cheddar cheese1 Can of Rotel Tomatoes1 tsp ground cumin1 Can white corn1 Can yellow cornDirections:Melt cream cheese in microwave for approximately 2 minutes. Add additional time if cream cheese is not completely melted.After cream cheese is softened stir in the shredded cheddar cheese and microwave for an additional 2 - 4 minutes (until mostly melted)Add can of Rotel tomatoes (NOT drained), the cans of corn (drained)...More >>
    By: Marc HaynesIngredients:8 oz Philadelphia cream cheese2 Cups of shredded cheddar cheese1 Can of Rotel Tomatoes1 tsp ground cumin1 Can white corn1 Can yellow cornDirections:Melt cream cheese in microwave for approximately 2 minutes. Add additional time if cream cheese is not completely melted.After cream cheese is softened stir in the shredded cheddar cheese and microwave for an additional 2 - 4 minutes (until mostly melted)Add can of Rotel tomatoes (NOT drained), the cans of corn (drained)...More >>
  • Paleo Country Breading & Frying

    Paleo Country Breading & Frying

    Saturday, September 13 2014 11:53 AM EDT2014-09-13 15:53:52 GMT
    by: Julianne BitelyIngredients:1 cup almond flour1/3 cup shredded coconut1/4 tsp paprika1 tsp garlic powder1/2 tsp black pepper1/2 tsp dried thyme2 large eggs (free range, please), beaten *for washCoconut oil for fryingCooking Oil Temperatures:Chicken: 350-375 degreesGreen Tomatoes: 360-375 degreesOkra: 350-375 degreesfor more recipes from Julianne go to WellnessInLittleRock.comMore >>
    by: Julianne BitelyIngredients:1 cup almond flour1/3 cup shredded coconut1/4 tsp paprika1 tsp garlic powder1/2 tsp black pepper1/2 tsp dried thyme2 large eggs (free range, please), beaten *for washCoconut oil for fryingCooking Oil Temperatures:Chicken: 350-375 degreesGreen Tomatoes: 360-375 degreesOkra: 350-375 degreesfor more recipes from Julianne go to WellnessInLittleRock.comMore >>

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)

Ingredients

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)

Directions

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.

5. Refrigerate any leftovers.

Nutrition information (per serving)
Calories: 295
Protein: 7g (10%)
Carbohydrate: 46g (62%)
Fat: 9g (28%)
Saturated Fat: 2.5g (8%)
Cholesterol: 53mg
Sodium: 268mg
Calcium: 153mg
Iron: 1.8mg
Vitamin A: 8450 IU
Vitamin C: 2mg
Fiber: 2g

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.

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.