Name: Party Pumpkin Pie
Ingredients: -----crust-----; 1/2 c Gingersnap crumbs; 1/2 c Graham cracker crumbs; 2 tb Liquid margarine; Vegetable cookin spray ---filling-----; 1 Egg; 2 Egg whites; 16 oz (1 cn) pumpkin; 1/4 c Sugar; 2 tb Molasses; (blackstrap or; 1 ts Ground cinnamon; 1/2 ts Nutmeg; 12 oz Evaported skim milk

Jesus knew that if there had been any conceivable way whereby God could have redeemed the world other than by the horrible death of His Son, God would never have resorted to such an expedient. He knew that there never could be any other name given under Heaven whereby men must be saved. He knew there was none other good enough to pay the price of sin; none other could open the door and let us in. Jesus knew that if those dear ones whom He had left were to drink of the vine again with Him in the kingdom of God, there was but one way – He must drink of the cup of God's wrath.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Diabetic, Pies, Bakery	1	Servings

INGREDIENTS

		—–crust—–
1/2	c	Gingersnap crumbs
1/2	c	Graham cracker crumbs
2	tb	Liquid margarine
		Vegetable cookin spray —filling—–
1		Egg
2		Egg whites
16	oz	(1 cn) pumpkin
1/4	c	Sugar
2	tb	Molasses; (blackstrap or
1	ts	Ground cinnamon
1/2	ts	Nutmeg
12	oz	Evaported skim milk

INSTRUCTIONS

CRUST: Heat oven to 350 degrees.  Mix the gingersnap and graham cracker
crumbs together with the margarine. Light coat a nonstick 10" pie pan with
with nonstick spray. Press crumb mixture into bottom of pie pan and bake
for 7 minutes. (Crust will be partially baked.) Let cool on a wire rack.
Leave oven on. PIE: Whish together all pie ingredients until well blended.
Pour mixture into the partially baked pie crust. Bake for 40 to 50 minutes
more, or until center of pie does not jiggle when you put on oven mitt and
gently shake the pan. Let pie cool on a wire rack. Carefully cut 10 wedges
and serve. Food Exchanges per serving: 1 1/2 STARCH/BREAD EXCHANGE + 1/2
FAT EXCHANGE CAL: 136; TOTAL FAT: 3gm; SAT FAT: 1gm; CHO: 26mg; SOD: 141mg;
CAR: 26gm; SUGARS: 18gm; PRO: 5gm; Souce: The Diabetes Forecast, Nov. 1994
Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted
By NANCY O'BRION On 10-28-94
Posted to Bakery-Shoppe Digest V1 #233 by novmom@juno.com (Angela
Gilliland) on Sep 12, 1997

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