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pumpkin-pie recipe

Date:    Fri, 01 Oct 93 08:39:38 PDT
 From:    Michelle Dick (artemis)
 1 1/2 cups fat-free cookies, ground into fine crumbs [book suggests
 	   using Health Valley Fat-Free Date Delight Cookies]
 3 egg whites, lightly beaten
 1 16-oz can solid pack pumpkin
 1/2 cup maple syrup
 1 1/4 t cinnamon
 1/4 t ginger
 1/4 t cloves
 dash nutmeg
 1 T arrowroot
 1 1/2 cups (12-fl oz can) evaporated skim milk
 Preheat oven to 425 degrees F.  Moisten fingers with water and press
 cookie crumbs over bottom and sides of a 10-in class pie pan.  Chill
 while preparing remaining ingredients.  Combine egg whites, pumpkin,
 maple syrup, spices, arrowroot and evaporated milk in a large bowl,
 and mix until well blended.  Pour mixture into prepared pie pan and
 smooth top with spatula.  Bake for 15 minutes, reduce temperature to
 325 degrees F and bak an additional 40-50 minutes or until knife
 inserted near center comes out clean.  Serve warm or at room
 temperature.  Yields 8 servings.
 Calories: 216, Fat: 0.4 gr, %CFF: 2%, Chol: 1.6 mg, Sod: 107 mg,
 Dietary Fiber: 2 gr.
 Source: Cooking Without Fat by George Mateljan.
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