Frank's Recipes! Low Fat Party Pumpkin Pie

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Low Fat Party Pumpkin Pie

CRUST
1/2 cup Gingersnap crumbs;
1/2 cup Graham cracker crumbs;
2 tablespoon Liquid margarine;
Vegetable cooking spray

FILLING
1 Egg;
2 Egg whites;
16 oz (1 can) pumpkin;
1/4 cup Sugar;
2 tablespoon Molasses; (blackstrap or mild)
1 tsp Ground cinnamon;
1/2 tsp Nutmeg;
12 oz Evaporated skim milk;

Heat oven to 350 degrees. Mix the gingersnap and graham cracker crumbs together with the margarine. Light coat a nonstick 10 inch pie pan 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:
Whisk 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;