Low-fat, low-sugar pumpkin pies
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Frozen or refrigerated 9\" pie crusts | |
| (or one 9\" deep-dish pie crust) | ||
| 1 | pack | Frozen Egg Scramblers - (4 oz); thawed |
| 1 | can | Solid-pack pumpkin; (16 oz) |
| ⅓ | cup | Granular corn fructose |
| (available at health-food stores) | ||
| 2 | Envelopes Sweet 'N Low brown sugar substitute | |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground cloves; optional |
| 1 | can | Evaporated skim milk -; (12 oz) |
Directions
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@...
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