Name: Low-Fat, Low-Sugar Pumpkin Pies
Ingredients: 2 Frozen or refrigerated 9" pie crusts; (or one 9" deep-dish pie crust); 1 pk Frozen Egg Scramblers - (4 oz); thawed; 1 cn 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 ts Salt; 1 ts Ground cinnamon; 1/2 ts Ground ginger; 1/4 ts Ground cloves; optional; 1 cn Evaporated skim milk -; (12 oz)

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	pk	Frozen Egg Scramblers – (4 oz); thawed
1	cn	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	ts	Salt
1	ts	Ground cinnamon
1/2	ts	Ground ginger
1/4	ts	Ground cloves; optional
1	cn	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.

A Message from our Provider:

“Jesus is faithful. Who can you trust so fully?”