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Party Pumpkin Pie
Author/Submitted by:
Servings: 1
Categories:
Desserts
/
Diabetic
/
Pies & Pastries
/
Pumpkin
Ingredients:
---
----------------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
pumpkin,
(1 cn)
1/4
c
sugar 2
tb
molasses,
(blackstrap or
mild 1
t
ground cinnamon 1/2
t
nutmeg 12
oz
evaported skim milk
Directions:
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. Submitted By NANCY
O'BRION On 10-28-94
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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