Name: Cream Cheese Pumpkin Pie
Ingredients: Crust----; 1 pk Fat-free cream cheese -- (8; Oz) softened; 1/4 c Granulated sugar; 1 ts Vanilla; 1 Egg white -- whipped; Filling----; 1 1/4 c Pumpkin; 1/2 c Granulated sugar; 1 ts Cinnamon; 1/4 ts Ginger; 1/4 ts Nutmeg; 1/4 ts Salt; 2 Egg whites -- whipped; 1 c Evaporated skimmed milk

When the Bible speaks of patience…it speaks of it as a virtue that goes far beyond the mere ability to await some future gain. It involves more than the rest or peace of the soul that trusts in God’s perfect timing. The patience that is in view here focuses more on interpersonal relationships with other people. It is the patience of longsuffering and of forbearing in the midst of personal injury. This is the most difficult patience of all.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			8	Servings

INGREDIENTS

		Crust—-
1	pk	Fat-free cream cheese — (8
		Oz) softened
1/4	c	Granulated sugar
1	ts	Vanilla
1		Egg white — whipped
		Filling—-
1 1/4	c	Pumpkin
1/2	c	Granulated sugar
1	ts	Cinnamon
1/4	ts	Ginger
1/4	ts	Nutmeg
1/4	ts	Salt
2		Egg whites — whipped
1	c	Evaporated skimmed milk

INSTRUCTIONS

Preheat oven at 350.  Prepare a 9" pie pan with cooking spray and flour. To
prepare filling, combine cream cheese, 1/4 cup sugar, vanilla, and egg
white in a mixing bowl.  Spread mixture onto prepared pie pan.  To prepare
filling,  combine pumpkin, 1/2 cup sugar, cinnamon, ginger, nutmeg, salt,
egg whites, and milk in another mixing bowl.  Bake for 50 to 60 minutes or
until top layer is set.
Recipe By     : Anita A. Matejka
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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