Grandma's Pumpkin Pie - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/janet-mccracken
When I was a little girl, my mom imparted her joy of baking by letting me help with my grandmother's pumpkin pie. It's the perfect starter recipe: Just measure, whisk, and bake. I passed this tradition on to my dau
Ingredients
- 1 1/2 cups canned pure pumpkin
- 2 large eggs
- 1 cup whole milk
- 1/2 cup pure maple syrup (preferably Grade B)
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 9" baked pie crust
- Sweetened whipped cream
- Bourbon
Instructions
- Preheat oven to 350 °F. Whisk 1 1/2 cups canned pure pumpkin and 2 large eggs to blend well in a medium bowl. Add 1 cup whole milk, 1/2 cup pure maple syrup (preferably Grade B), 1 tablespoon all-purpose flour, 1 tseaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon kosher salt; whisk to blend well. Pour filling into a 9" baked pie crust. Bake pie until center is just set, 55-60 minutes. Transfer to a wire rack; let cool. Serve with sweetened whipped cream spiked with bourbon, if desired.
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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