Low fat pumpkin cobbler

Yield: 12 Servings

Measure 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



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)

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