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
9" PIE; 8 PIECES
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.