1 can (16 oz.) pumpkin
3
⁄
4
cup firmly packed
brown sugar
3
⁄
4
cup fat-free egg
substitute or 3 eggs
1 teaspoon cinnamon
1
⁄
2
teaspoon ginger
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon cloves
1
1
⁄
4
cups low-fat milk
KitchenAid Pie Pastry
for One-crust Pie (see
page 51)
Place pumpkin, brown sugar, eggs, cinnamon,
ginger, salt, and cloves in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 2 and mix
about 30 seconds. Exchange flat beater for wire
whip. Turn to Speed 2. Slowly add milk and mix
about 1 minute.
Follow procedure for One-crust Pie. Fill with
pumpkin mixture. Bake at 400°F for 40 to
50 minutes, or until knife inserted near center
comes out clean.
Yield: 8 servings.
Per serving (filling and crust): About 264 cal,
6 g pro, 41 g carb, 9 g fat, 3 mg chol, 323 mg sod.
ķĸ
ሑሑሑሑሑሑሑሑሑሑሑ ᇺ ሑሑሑሑሑሑሑሑሑሑሑ
TAWNY PUMPKIN PIE
56
