---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Party Pumpkin Pie
 Categories: Diabetic, Pies, Bakery
      Yield: 1 Pie
 
           Crust:
    1/2 c  Gingersnap crumbs
    1/2 c  Graham cracker crumbs
      2 tb Liquid margarine
           Vegetable cooking spray
           Filling:
      1    Egg
      2    Egg whites
     16 oz Can pumpkin
    1/4 c  Sugar
      2 tb Molasses
      1 ts Ground cinnamon
    1/2 ts Nutmeg
     12 oz Evaporated skim milk
 
  Crust:

  Heat oven to 350°F. Mix the gingersnap and graham cracker crumbs
  together with the margarine. Light coat a nonstick 10" pie pan with
  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:

  Whish 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.

  Exchanges: 1-1/2 Starch/Bread + 1/2 Fat

  Per serving: 136 cal, 3 g Fat, 1 g Sat far, 26 mg cho, 5 g pro,
  26 g carbs, 18 g sugars

  Recipe FROM: The Diabetes Forecast, Nov 1994

  Posted by: Nancy O'Brion, Oct 28, 1994
 
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