Pumpkin Pie III

Ingredients

• 1½ cup pumpkin, canned or fresh, cooked
• non-nutritive sweetener equivalent to ¾ cup of sugar
• ½ tsp salt
• 1¼ tsp cinnamon
• ½ tsp ground ginger, or to taste
• ¼ tsp ground nutmeg, or to taste
• ¼ tsp ground cloves, or to taste
• 2 large eggs, slightly beaten
• 1¼ cup nonfat milk
• 2 cup nonfat evaporated milk
• pastry for one 9-inch pie crust, unbaked

Pie crust

• 1⅓ cup flour, sifted
• ½ tsp salt
• ½ cup diet margarine, melted
• 2 tbsp cold water

Procedures

1. Preheat the oven to 400 °F.
2. Combine the pumpkin, sweetener, salt, and spices, blending well then blend in the eggs, milk, and evaporated milk.
3. Pour into the unbaked pastry shell and bake until a knife inserted between the center and outside come out clean.
4. Cool to room temperature before serving.

Pie crust

1. Sift the flour and salt together, then dribble the margarine over the surface.
2. Stir, with a fork, until completely mixed then add the water to the margarine-flour mixture and stir until a smooth ball if formed.
3. Roll out the dough to fit the pie pan. Place in the pie pan and flute the edges with the fork.
4. Refrigerate if the crust is to be filled prior to baking.
5. If baked unfilled, make several cuts with a sharp knife in the bottom and sides of the crust.
6. Bake at 450 °F for 13 to 15 minutes or until golden brown.

Nutritional information

Exchanges per serving (filling): 1 serving = ¼ lean meat, ¾ milk, 1/6 bread

• calories per serving: filling = 135
• calories per serving: pastry = 110
• Exchanges per serving: ⅛ crust = 1 bread, 1 ½ fat
• Calories per serving: 13