Low-Fat, Low-Sugar Pumpkin Pies

1 servings

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Low-Fat, Low-Sugar Pumpkin Pies Ingredients

2 Frozen or refrigerated 9"	1/2 ts Salt
(or one 9" deep-dish pie	1 ts Ground cinnamon
1 pk Frozen Egg Scramblers - (4	1/2 ts Ground ginger
1 cn Solid-pack pumpkin; (16 oz)	1/4 ts Ground cloves; optional
1/3 c Granular corn fructose	1 cn Evaporated skim milk -; (12
(available at health-food

Instructions for Low-Fat, Low-Sugar Pumpkin Pies

Preheat oven to 425 degrees. If using frozen pie crusts in foil pans, preheat an insulated baking sheet. Prick pie shells with fork. Using a wire whisk, beat Egg Scramblers in large bowl. Still using whisk, stir in pumpkin. Combine fructose and brown sugar substitute; whisk into pumpkin mixture. In order given, whisk in salt, cinnamon, ginger, cloves and evaporated skim milk. Pour mixture into pie shells. Place pies on baking sheet; bake for 15 minutes. Reduce oven temperature to 350 degrees. Bake 30 to 35 minutes longer, or until tops are golden brown and a knife inserted into the center comes out clean. Let cool on wire rack. Yield: 2 regular (9-inch) pies or 1 deep-dish (9-inch) pie. Recipe Source: St. Louis Post-Dispatch - 11-16-1998 By Milton D. May, St. Peters Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net Converted by MM_Buster v2.0l.

Main Ingredient: PieCuisine: Uncategorized