| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Egg Beaters, TM 99% egg |
|
|
substitute |
| 12 |
oz |
Evaporated skim milk, canned |
| 30 |
oz |
Pumpkin, canned |
| 1 |
c |
Sugar |
| 1/2 |
c |
Brown sugar |
| 1 |
T |
Flour |
| 1 |
t |
Pumpkin pie spice |
| 1/2 |
t |
Salt |
| 3 |
T |
Margarine, melted |
| 1 |
c |
Flour |
| 1 |
c |
Sugar, scant |
| 4 |
t |
Baking powder |
| 1/2 |
t |
Salt |
| 1 |
c |
Skim milk |
| 1 |
t |
Vanilla |
INSTRUCTIONS
Prepare filling: In mixer bowl, combine egg substitute, milk and
pumpkin, beating well. Add sugars, flour, spice and salt and mix
well. Set aside. Prepare crust: Melt margarine in 13 by 9 inch pan.
In a bowl, mix remaining crust ingredients until well blended. Pour
evenly over melted margarine in pan. Slowly pour pumpkin filling over
crust mixture. DO NOT STIR FILLING INTO CRUST! Bake at 350 degrees
for 1 hour. Recipe By : Julie Posted to MC-Recipe Digest V1 #291
Date: Sun, 10 Nov 1996 15:16:00 -0500 From: jjndonug@sojourn.com
(Julie Donnelly)
A Message from our Provider:
“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”