Ingredients Jump to Instructions ↓

  1. 1/2 c Gingersnap crumbs

  2. 1/2 c Graham cracker crumbs

  3. 2 tb Liquid margarine Vegetable cookin spray --filling--

  4. 1 Egg

  5. 2 Egg whites

  6. 16 oz (1 cn) pumpkin

  7. 1/4 c Sugar

  8. 2 tb Molasses;

  9. 1 ts Ground cinnamon

  10. 1/2 ts Nutmeg

  11. 12 oz Evaported skim milk

Instructions Jump to Ingredients ↑

  1. 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.

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


Send feedback