Easy pumpkin pie - butter busters^
16 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Egg Beaters |
| 1 | can | (16oz) solid pack pumpkin |
| ¾ | cup | Sugar |
| OR | ||
| ½ | cup | Sugar |
| AND | ||
| 3 | eaches | Pk Sweet 'n Low |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground cloves |
| 1 | can | (12oz) evaporated skim milk |
| 1 | each | Pk (1.3oz) prepared Dream Whip |
| Pastry Pie crust, separate recipe | ||
| OR | ||
| Basic Graham Cracker Crust, separate recipe | ||
Directions
FILLING
Preheat oven to 425F. Mix filling in order given. Pour filling into crust and bake 10 minutes. Reduce heat to 350F. and bake 40-45 minutes more or until knife inserted in center comes out clean.
Garnish with Dream Whip. If using pastry crust, use as you would a regular pie crust. There is enough filling for 2 pies. Per sugar serving: (graham cracker crust) 135 cal., 0.1g fat (0%), 0mg chol., 1g fiber, 4g pro., 29g carb., 103mg sod. Per S&L serving: (graham cracker crust) 118 cal., 24g carb. Pastry crust sugar serving: 126 cal., 0.4g ft (3%), 0mg chol., 1g fiber, 4g pro., 27g carb., 85mg sod. Pastry crust S&L serving: 115 cal., 24g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-03-95