This recipe for schezuan eggplant is a wonderful meat and veggie dish. People who enjoy spicy food will agree. This dish comes from my Chinese mum, who makes the best food ever. To suit your preferences, change the amount of chili sauce. Serve with warm rice.
| Servings: | 8 |
| Yield: | 9 -inch pie |
Ingredients
- Pastry for a single-crust 9-inch pie
- 1 (16 ounce) can pumpkin
- 1 (12 ounce) can evaporated fat-free milk
- 3 eggs
- ⅓ cup Truvia® natural sweetener spoonable
- 1 ½ teaspoons Truvia® natural sweetener spoonable**
- 1 teaspoon vanilla
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon Diamond Crystal® kosher salt
- 1 tablespoon Light whipped topping
Instructions
- Preheat oven to 400 degrees F.
- Roll out pastry on floured surface 1 inch larger than inverted 9-inch pie pan.
- Ease pastry into pan; flute and trim edge.
- Mix pumpkin, evaporated milk, and eggs on medium speed until well blended; add additional ingredients; mix well.
- Pour mixture into prepared pastry shell.
- Bake for 35 to 40 minutes or until knife inserted into center comes out clean.
- Cool on wire rack.
- Top with whipped topping, if desired.
- *This pie has 80% less sugar and contains 30% fewer calories than a full sugar pie.
- **or 20 packets Truvia(R) natural sweetener.
- Nutrition Facts per serving:
- Calories 180; Total Fat, 11g; Saturated Fat, 3g; Trans Fat, 2.5g; Cholesterol, 88mg; Sodium, 240mg; Total Carbohydrate, 22g; Dietary Fiber, 7g; Sugars, 1g; Erythritol, 10g: Protein, 7g; Vitamin A, 140% DV; Vitamin C, 6% DV; Calcium, 15% DV; Iron, 10% DV.