Low-fat, low-sugar pumpkin pies

1 servings

Ingredients

Quantity Ingredient
2 Frozen or refrigerated 9\" pie crusts
(or one 9\" deep-dish pie crust)
1 pack Frozen Egg Scramblers - (4 oz); thawed
1 can Solid-pack pumpkin; (16 oz)
⅓ cup Granular corn fructose
(available at health-food stores)
2 Envelopes Sweet 'N Low brown sugar substitute
½ teaspoon Salt
1 teaspoon Ground cinnamon
½ teaspoon Ground ginger
¼ teaspoon Ground cloves; optional
1 can Evaporated skim milk -; (12 oz)

Directions

Preheat oven to 425 degrees. If using frozen pie crusts in foil pans, preheat an insulated baking sheet. Prick pie shells with fork. Using a wire whisk, beat Egg Scramblers in large bowl. Still using whisk, stir in pumpkin. Combine fructose and brown sugar substitute; whisk into pumpkin mixture. In order given, whisk in salt, cinnamon, ginger, cloves and evaporated skim milk. Pour mixture into pie shells. Place pies on baking sheet; bake for 15 minutes. Reduce oven temperature to 350 degrees. Bake 30 to 35 minutes longer, or until tops are golden brown and a knife inserted into the center comes out clean. Let cool on wire rack. Yield: 2 regular (9-inch) pies or 1 deep-dish (9-inch) pie.

Recipe Source: St. Louis Post-Dispatch - 11-16-1998 By Milton D. May, St.

Peters

Formatted for MasterCook by Susan Wolfe - swolfe1@...

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