Date: Tue, 17 Mar 1998 04:21:00 -0800
From: Annullas (Annullas@aol.com)
From Sarah Schlesinger's book, "500 Fat-Free Recipes." You might want
to skip the crust, though, and just call it a pumpkin pudding.
1 1/2 cups nonfat graham cracker crumbs
2 Tablespoons honey
1 Tablespoon applesauce, mashed banana or prune puree*
2 cups canned 100% pumpkin (not pumpkin pie filling)
1 1/2 cups evaporated skim milk
1/2 cup brown sugar, firmly packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves
3 egg whites
Preheat oven to 350 degrees. Combine graham cracker crumbs, honey and
applesauce, mashed banana or prune puree. Pat into a 9-inch pie pan. Bake for
10 minutes. Set aside to cool.
When the crust is cool, mix the pumpkin, milk, sugar, cinnamon, ginger,
nutmeg, cloves and egg whites in a bowl. Pour into the cooled crumb crust.
Bake for 1 hour at 350 degrees or until a wooden pick inserted in the center
of the pie comes out clean.
Yield: 8 servings. Preparation Time: 25 minutes plus crust cooling time.
Cooking Time: 1 hour and 10 minutes.
Calories per serving: 157, Fat: 0.2 g, Cholesterol, 2 mg, Protein: 6 g,
Carbohydrates: 34 g, Dietary fiber: 0 g, Sodium: 112 mg.
*You can make your own prune puree; combine 1 cup prunes and 1/4 cup water in
a blender or food processor and puree until smooth.