Nutrients per serving

  • Calories  370
  • Protein  4 g
  • Carbohydrates  51 g
  • Fat  16 g
  • Cholesterol  56 mg
  • Sodium  214 mg
  • Potassium  236 mg
  • Phosphorus  94 mg
  • Calcium  62 mg
  • Fiber  2.5 g

Renal and renal diabetic food choices

  • 1 starch
  • 1 vegetable, medium potassium
  • 1-1/2 high calorie

Carbohydrate choices

3-1/2

Helpful hints

  •  Crumble topping can be omitted to decrease carbohydrates and calories, if desired.
  • You can serve this pie as a ‘mock’ pumpkin pie. Carrots are approximately 50% lower in potassium than pumpkin.
  • Fun decorating tip: Lightly hold a pumpkin cookie cutter on top of unbaked filling and sprinkle crumb topping around cookie cutter leaving a pumpkin design.
  • Brooke uses Pillsbury® rolled pie crust.

Nutrients per serving

  • Calories  370
  • Protein  4 g
  • Carbohydrates  51 g
  • Fat  16 g
  • Cholesterol  56 mg
  • Sodium  214 mg
  • Potassium  236 mg
  • Phosphorus  94 mg
  • Calcium  62 mg
  • Fiber  2.5 g

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1 Comment | Average User Rating:
Carrot Pie with Crumb Topping
MGD2Lite says:
3

I'm wanting to make this for Thanksgiving since Pumpkin is a NO NO...CAN you substitute [INVALID]No Cholesterol Liquid Egg[INVALID] like Egg Beaters for the two Eggs to lower the Fat content? And eliminate the Crumb topping to get rid of that butter too, Or would the pie not 'set' if you used egg substitute? Doctor says I have to go LOW FAT due to my Triglicerides being too high....THANKS! Dietitian comment: Yes if you use a low cholesterol egg product and eliminate the crumb topping fat is decreased by 6 grams per serving. When you replace the eggs with egg substitute it may effect the cooking time so you may want to check the pie for sooner to see if it is done.

Nov. 20, 2013, 11:54 PM - Inappropriate review?

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