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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Vegetables Pastry, Pies & 1 Servings

INGREDIENTS

1/3 c Dried currants
1/4 c Chopped pitted dates
2 1/2 T Minced crystallized ginger
2 T Dark rum
1 t Vanilla extract
2 Egg whites
1 Egg
2/3 c Firmly packed brown sugar
1/3 c Molasses
2 c All-purpose flour
1 1/2 T Ground ginger
1 t Baking soda
3/4 t Ground allspice
1/2 t Salt
1/2 t Ground nutmeg
1/4 t Ground cinnamon
1/4 t Ground cloves
1/8 t Pepper
1 c Unsweetened canned pumpkin
2/3 c Low fat buttermilk
2 T Vegetable oil
2 T Margarine, melted
Vegetable cooking spray
Cider-Lemon Sauce

INSTRUCTIONS

Combine the currants, dates, crystallized ginger, rum, and vanilla
extract in a small bowl, and let stand 30 minutes stirring
occasionally.  Beat egg whites and egg at medium speed of a mixer until
foamy.  Gradually add the brown sugar, beating until well-blended. Add
the  molasses, and beat well.  Combine the flour, ground ginger, and
next 7 ingredients (flour  through pepper), and stir well. Combine
pumpkin, buttermilk, oil, and  melted margarine, and stir well. Add the
flour mixture to egg mixture  alternately with pumpkin mixture,
beginning and ending with flour  mixture; mix well after each addition.
Fold in the rum-dried fruit  mixture.  Spoon batter into a 9 1/2-inch
quiche dish coated with cooking spray.  Bake at 375 degrees for 55
minutes or until a wooden pick inserted in  the center comes out clean;
let pie cool for 30 minutes on a wire  rack. Serve warm with
Cider-Lemon Sauce. Yield: 10 servings (serving  size: 1 wedge and about
2    tablespoons sauce)  Note: Crystallized ginger is available at
large supermarkets and  specialty-food stores, or it can be
mail-ordered from: Penzey's Ltd.,  P.O. Box 1448, Waukesha, WI 53187.
Phone 414/574-0277.  CALORIES 335 (17% from fat)i PROTEIN 5.3g, FAT
6.5g (sat 1.4g, mono  2.1g, poly 2.3g); CARB 63.9g; FIBER 2.3g CHOL
22mg; IRON 3.1mg;  SODIUM 339mg; CALC 91mg  Recipe by: Cooking Light
YEAR: 1995 ISSUE: Nov/Dec PAGE: 146 Posted to  MC-Recipe Digest V1 #544
by Terry and Kathleen Schuller  <schuller@ix.netcom.com> on Mar 27,
1997

A Message from our Provider:

“Nothing ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2780
Calories From Fat: 542
Total Fat: 61.4g
Cholesterol: 192.5mg
Sodium: 3177.6mg
Potassium: 3337.7mg
Carbohydrates: 501.1g
Fiber: 14.9g
Sugar: 275.3g
Protein: 48.6g


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