Ginger Pumpkin Pie with Toasted Coconut - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 1/4 cup packed brown sugar
- 1 1/2 tablespoons grated peeled fresh ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground allspice
- 2 large eggs
- 1 (15-ounce) can pumpkin
- 1 (14-ounce) can fat-free sweetened condensed milk
- 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
- 1/2 cup flaked or shaved sweetened coconut, toasted
Instructions
- Preheat oven to 375 °.
- Combine first 8 ingredients in a large bowl, stirring with a whisk until smooth.
- Roll dough into an 11-inch circle; fit into a 9-inch pie plate. Fold edges under, and flute.
- Pour pumpkin mixture into prepared crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 375 ° for 40 minutes or until a knife inserted into the center comes out clean. Remove from baking sheet; cool 1 hour on a wire rack. Refrigerate 2 hours or until chilled. Sprinkle coconut over pie.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon.
Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).
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