Recipes that fight backs the Cancer

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Pumpkin Custard Pie
Made this way, pumpkin pie can actually be healthy! Pumpkin is a rich source of beta-carotene, a well-known cancer-fighting agent, which is also important for cancer survival. Note that the fat in this recipe comes from the commercial pie crust, so a nutrient analysis without the pie crust is also provided.
Directions Makes 8 servings 1 1/2 cups nondairy milk 4 tablespoons cornstarch 1 1/2 cups solid-pack canned pumpkin or cooked pumpkin 1/2 cup sugar (preferably raw or turbinado) or other sweetener 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon ground cloves 1 unbaked commercial pie crust Preheat oven to 375 F. In a large bowl, whisk together nondairy milk and cornstarch until smooth, then stir in pumpkin, sugar or other sweetener, salt, cinnamon, ginger, and cloves. Pour into pie crust and bake for 45 minutes, or until firm. Cool before cutting. Pumpkin pie needs to be covered and kept refrigerated.  It will stay fresh for up to three days. Nutrition Information Per serving (1/8 of pie, 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 Per serving (1/8 of pie, 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