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CATEGORY CUISINE TAG YIELD
Eggs, Dairy St. Louis Post2 1 Servings

INGREDIENTS

2 Frozen or refrigerated 9"
pie crusts
or one 9" deep-dish pie
crust
1 Frozen Egg Scramblers -, 4
oz thawed
1 Solid-pack pumpkin, 16 oz
1/3 c Granular corn fructose
available at health-food
stores
2 Envelopes Sweet 'N Low brown
sugar substitute
1/2 t Salt
1 t Ground cinnamon
1/2 t Ground ginger
1/4 t Ground cloves, optional
1 Evaporated skim milk -, 12
oz

INSTRUCTIONS

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@prodigy.net  Converted by MM_Buster v2.0l.

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