| 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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