| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
|
8 |
Servings |
INGREDIENTS
| 2/3 |
c |
Sugar |
| 1/2 |
t |
Ground cinnamon |
| 1/2 |
t |
Ground ginger |
| 1/2 |
t |
Ground nutmeg |
| 1 |
pn |
Ground cloves |
| 1 1/2 |
c |
Canned pumpkin |
| 1 1/2 |
c |
Fat-free evaporated milk |
| 1/4 |
c |
Brandy |
| 3 |
|
Egg whites, slightly beaten |
| 1 |
t |
Vanilla extract |
| 1/2 |
t |
Orange zest, grated rind of |
|
|
an orange |
| 1 |
|
Low-fat, 9-inch pie shell |
|
|
unbaked |
INSTRUCTIONS
Preheat oven to 450 degrees. In a large bowl, combine sugar, cinnamon,
ginger, nutmeg and cloves. Add pumpkin, evaporated milk, brandy, egg
whites, vanilla and orange zest. Beat until smooth. Pour into pie
shell. Bake for 10 minutes. Reduce heat to 325 degrees and bake for 45
minutes, or until a knife inserted in the center comes out clean.
Nutrition facts per serving: 216 calories (21% from fat); 6 grams
protein, 33 grams carbohydrate, 2 milligrams cholesterol, 5 grams
total fat, 1 gram saturated fat, 2 grams polyunsaturated fat, 2 grams
monounsaturated fat, 2 grams fiber, 190 milligrams sodium. Source: The
New American Heart Association Cookbook: 25th anniversary edition
(Times Books, $30). Posted to EAT-LF Digest by Pat_H
<kitpath@earthlink.net> on Oct 23, 1999, converted by MM_Buster v2.0l.
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