Party Pumpkin Pie

Title: Party Pumpkin Pie

Categories: Diabetic, Pies, Bakery

Yield: 1 servings

--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;

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.

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

1 1/2 STARCH/BREAD EXCHANGE

136; TOTAL FAT:

3gm; SAT FAT:

1gm; CHO:

26mg; SOD:

141mg;

26gm; SUGARS:

18gm; PRO:

5gm; Souce: The Diabetes Forecast, Nov.

Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted

By NANCY O'BRION On 10-28-94 --