Pumpkin Pie 2
-----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 -- O...
Ingredients
- 11/4 ts cinnamon
- 1/2ts ground ginger -- or to taste
- 1/4ts ground nutmeg -- or to taste
- 1/4ts ground cloves -- or to taste
- 2lg eggs -- slightly beaten
- 11/4 c nonfat milk
- 2c nonfat evaporated milk
- 1/2ts salt
Directions
- 1
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
- 2
Combine the pumpkin, sweetener, salt, and spices, blending well then blend in the eggs, milk, and evaporated milk
- 3
Pour into the unbaked pastry shell and bake until a knife inserted between the center and outside come out clean
- 4
Cool to room temperature before serving
- 5
Exchanges Per Serving: 1 Serving ?/4 Lean Meat, 3/4 Milk, 1/6 Bread Calories Per Serving: Filling ?35 Pastry ?10 Pie Crust: Sift the flour a
- 6
Stir, with a fork, until completely mixed then add the water to the margarine-flour mixture and stir until a smooth ball if formed
- 7
Roll out the dough to fit the pie pan
- 8
Place in the pie pan and flue the edges with the fork