Low fat pumpkin cobbler
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Egg Beaters(TM) 99% egg substitute |
| 12 | ounces | Evaporated skim milk; canned |
| 30 | ounces | Pumpkin; canned |
| 1 | cup | Sugar |
| ½ | cup | Brown sugar |
| 1 | tablespoon | Flour |
| 1 | teaspoon | Pumpkin pie spice |
| ½ | teaspoon | Salt |
| 3 | tablespoons | Margarine; melted |
| 1 | cup | Flour |
| 1 | cup | Sugar; scant |
| 4 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| 1 | cup | Skim milk |
| 1 | teaspoon | Vanilla |
Directions
FILLING
CRUST
Prepare filling: In mixer bowl, combine egg substitute, milk and pumpkin, beating well. Add sugars, flour, spice and salt and mix well. Set aside.
Prepare crust: Melt margarine in 13 by 9 inch pan. In a bowl, mix remaining crust ingredients until well blended. Pour evenly over melted margarine in pan. Slowly pour pumpkin filling over crust mixture. DO NOT STIR FILLING INTO CRUST!
Bake at 350 degrees for 1 hour. Recipe By : Julie
Posted to MC-Recipe Digest V1 #291 Date: Sun, 10 Nov 1996 15:16:00 -0500 From: jjndonug@... (Julie Donnelly)