| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Miamiherald, Desserts, Diabetic | 12 | Servings | |
INGREDIENTS
| 1 | c | Flour |
| 1/2 | c | Quick-cooking oats |
| 1/2 | c | Brown sugar |
| 1/2 | c | Butter or margarine |
| 1 | cn | Mashed pumpkin (16oz) |
| 1 | cn | Evaporated skim milk (13.5 oz) |
| 2 | Eggs | |
| 3/4 | c | Sugar |
| 1/2 | ts | Salt |
| 2 | ts | Ground cinnamon |
| 1 1/2 | ts | Ground ginger |
| 1 | ts | Nutmeg |
| 1/4 | ts | Ground cloves |
INSTRUCTIONS
FOR CRUST FOR FILLING Heat oven to 375 degrees. Combine flour oatsm brown sugar and margarine in a bowl. Mix until crumbly, with a pastry blender or with an electric mixer at low speed. Press dough into the bottom of an ungreased 8-by-12-inch baking pan. Bake for 10 minutes. Combine pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, ginger, nutmeg, and cloves in a mixing bowl or food processor. Beat or process well. Pour into baked crust. Bake 35 to 40 minutes, until a sharp knife comes out clean form the center. Cut into squares and serve with Chantilly Cream. Nutritional info per serving: 250 cal; 6g pro, 38g carb, 9g fat (31%) Exchanges: .3 milk, 2.3g bread, .2 meat, 1.8 fat Source: Miami Herald, 11/16/95 format by Lisa Crawford, 7/14/96 Posted to MM-Recipes Digest V3 #196 Date: 15 Jul 96 00:22:58 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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