Title: Party Pumpkin Pie
Categories: Diabetic Dessert Pie
Yield: 1 - 10" pie
| CRUST |
| 1/2 | c | Gingersnap crumbs; |
| 1/2 | c | Graham cracker crumbs; |
| 2 | tb | Liquid margarine; |
| | | Vegetable cookin spray |
| FILLING |
| 1 | | Egg; |
| 2 | | Egg whites; |
| 16 | oz | (1 cn) pumpkin; |
| 1/4 | c | Sugar; |
| 2 | tb | Molasses; (blackstrap or mild |
| 1 | ts | Ground cinnamon; |
| 1/2 | ts | Nutmeg; |
| 12 | oz | Evaported skim milk; |
CRUST: Heat oven to 350 degrees. Mix the gingersnap and graham cracker
crumbs together with the margarine. Light coat a nonstick 10" pie pan with
with nonstick spray. Press crumb mixture into bottom of pie pan and bake
for 7 minutes. (Crust will be partially baked.) Let cool on a wire rack.
Leave oven on. PIE: Whish together all pie ingredients until well blended.
Pour mixture into the partially baked pie crust. Bake for 40 to 50 minutes
more, or until center of pie does not jiggle when you put on oven mitt and
gently shake the pan. Let pie cool on a wire rack. Carefully cut 10 wedges
and serve. Food Exchanges per serving: 1 1/2 STARCH/BREAD EXCHANGE + 1/2
FAT EXCHANGE CAL: 136; TOTAL FAT: 3gm; SAT FAT: 1gm; CHO: 26mg; SOD: 141mg;
CAR: 26gm; SUGARS: 18gm; PRO: 5gm; Souce: The Diabetes Forecast, Nov. 1994
Brought to you and yours via Nancy O'Brion and her Meal-Master.