--------------------PUMPKIN PIE FILLING--------------------
1 1/2 c Pumpkin; canned or fresh
- cooked
3/4 c Sugar substitute
1/2 ts Salt
1 1/4 ts Cinnamon
1/2 ts Ground ginger; or to taste
1/4 ts Ground nutmeg; or to taste
1/4 ts Ground cloves; or to taste
2 lg Eggs; slightly beaten
1 1/4 c Nonfat milk
2 c Nonfat evaporated milk
Pie crust (9"); unbaked
-------------------------PIE CRUST-------------------------
1 1/3 c Flour; sifted
1/2 ts Salt
1/2 c Diet margarine; melted
2 tb Water; cold
Preheat the oven to 400 F. Combine the pumpkin, sweetener, salt,
and spices, blending well then blend in the eggs, milk, and
evaporated milk. Pour into the unbaked pastry shell and bake until
a knife inserted between the center and outside come out clean.
Cool to room temperature before serving.
Pie Crust:
Sift the flour and salt together, then dribble the margarine over
the surface. Stir, with a fork, until completely mixed then add the
water to the margarine-flour mixture and stir until a smooth ball
if formed. Roll out the dough to fit the pie pan. Place in the pie
pan and flue the edges with the fork. Refrigerate if the crust is
to be filled prior to baking. If baked unfilled, make several cuts
with a sharp knife in the bottom and sides of the crust. Bake at
450 F for 13 to 15 minutes or until golden brown.
