| 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.
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