| 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 |
tb |
Flour |
| 1 |
ts |
Pumpkin pie spice |
| 1/2 |
ts |
Salt |
| 3 |
tb |
Margarine; melted |
| 1 |
c |
Flour |
| 1 |
c |
Sugar; scant |
| 4 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
c |
Skim milk |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
FILLING
CRUST
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:
“We don’t change God’s message — His message changes us.”