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Pumpkin Pie

Someone asked for a pumpkin pie recipe. I am going to try this one this year. Kathleen

                     *  Exported from  MasterCook  *

                               Pumpkin Pie

Recipe By     : Vegetarian Cooking for Healthy Living, page 221
Serving Size  : 8    Preparation Time :0:00
Categories    : Pies And Pastry                  Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        canned evaporated skim milk
   2      cups          canned pumpkin
     1/2  cup           nonfat cholesterol-free egg substitute
     3/4  cup           sugar
   2      teaspoons     vanilla
     1/3  cup           whole-wheat pastry flour
     3/4  teaspoon      baking powder
     1/2  teaspoon      salt
   2      tablespoons   liquid imitation butter sprinkles
     1/4  teaspoon      butter flavoring
   1      teaspoon      cinnamon
     1/2  teaspoon      ginger
     1/2  teaspoon      cloves


The whole-wheat pastry flour in this recipe settles to make a crust. Substituting liquefied, imitation butter sprinkles and butter flavoring for the melted margarine eliminates the fat without sacrificing flavor.

In large bowl, mix all ingredients together. Blend well. Pour into a 9-inch pie pan and bake for 50 to 66 minutes at 350F.

Notes: I prefer Carnation Lite evaporated skim milk because it is cholesterol-free.

Liquefy Molly McButter or Butter Buds according to package directions.

Nutrition information per serving (1 piece): Calories: 156 Protein: 6g, Carbohydrate: 33.5g, Fat: less than 0.5g, Cholesterol: 0mg, Sodium: 253mg, Fiber: 2g. Dietary Exchanges: 2 starch.

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