[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

Re: pumpkin pie filling

I have been using eggbeaters and canned evaporated skim milk in my pumpkin
pie for years with no problems.
----- Original Message -----
From: "Mau Cat" <maucat@xxxxxxxxxxxxxxxx>
To: <fatfree@xxxxxxxxxxx>
Sent: Wednesday, November 15, 2000 5:36 PM
Subject: pumpkin pie filling

> ...I've made this pumpkin pie filling with 1%milk and a whole egg in
> past years and I see no reason it shouldn't work with nofat milk and 2
> egg whites... I stay away from soy products unless organic because of
> concerns about GMO...
> Pumpkin Pie Filling
> 2 egg whites
> 1/2 cup canned pumpkin
> 1/4 cup sugar
> 1/4 cup milk
> 1 teaspoon pumpkin pie spice
> Beat together all ingredients. Bake at 325F for 30 minutes or until set.