This comes from our Food for Life Program Manual for Cancer Prevention and Survival. Pumpkin is a rich source of beta-carotene, a regarded cancer fighting antioxidant, important for cancer prevention and survival. This is a no-fat recipe, unless you use a pie crust. You can prepare this in a 9 x 9 baking pan or double the recipe for a large crowd and serve in a 9 x 13 baking pan.
1 1/2 cups fortified soymilk or almond milk
4 T cornstarch
1 1/2 cups solid-pack canned pumpkin or cooked pumpkin
1/2 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/8 tsp ground cloves
1 (9-inch) baked pie crust (optional)
Preheat oven to 375.
Combine the soymilk or other non-dairy milk, 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.
Note: When doubling the recipe, bake for 60-65 minutes.
Stored in a covered container in the refrigerator, this will keep up to 3 days.
Per servings 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 carbohydrates; 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.
Per servings 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 carbohydrates; 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.