PUMPKIN PIE FILLING
1 1/2 c Pumpkin; Canned Or Fresh
-Cooked
Non Nutritive Sweetener
-Equivalent To 3/4 C
-Sugar
1/2 ts Salt
1 1/4 ts Cinnamon
1/2 ts Ground Ginger; Or To Taste
1/4 ts Ground Nutmeg; Or To Taste
1/4 ts Ground Cloves; Or To Taste
2 lg Eggs; Slightly Beaten
1 1/4 c Nonfat Milk
2 c Nonfat Evaporated Milk
;Pastry For One 9-Inch Pie
-Crust, Unbaked
PIE CRUST
1 1/3 c Flour; Sifted
1/2 ts Salt
1/2 c Diet Margarine; Melted
2 tb ;Cold Water
Preheat the oven to 400 Degrees F. Combine the pumpkin, sweetener,
salt, and spices, blending well then blend in the eggs, milk, and
evaporated milk. Pour into the unbaked pastry shell and bake until a
knife inserted between the center and outside come out clean. Cool
to room temperature before serving.
Exchanges Per Serving: 1 Serving = 1/4 Lean Meat, 3/4 Milk, 1/6 Bread
Calories Per Serving: Filling = 135 Pastry = 110
Pie Crust:
Sift the flour and salt together, then dribble th margarine over the
surfae. Stir, with a fork, until completely mixed then add the water
to the margarine-flour mixture and stir until a smooth ball if
formed. Roll out the dough to fit the pie pan. Place in the pie pan
and flue the edges with the fork. Refrigerate if the crust is to be
filled prior to baking. If baked unfilled, make several cuts with a
sharp knife in the bottom and sides of the crust. Bake at 450
degrees F for 13 to 15 minutes or until golden brown.
Exchanges Per Serving: 1/8 Crust = 1 Bread, 1 1/2 fat Calories Per
Serving: 130
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
Yields
8 Servings