| 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>
A Message from our Provider:
“Don’t put a question mark where God puts a period.”