Pumpkin Pie
IngredientsPastry for single crust 9 pie
1 can pumpkin - (16 oz)
1 can evaporated skim milk - (12 oz)
3 eggs
5 1/2 teaspoons Equal for Recipes
= (or 18 packets Equal sweetener
or 3/4 cup Equal Spoonful)
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
MethodRoll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease into pan; trim and flute edge.
Beat pumpkin, evaporated milk, and eggs in medium bowl; beat in remaining ingredients. Pour into pastry shell. Bake in preheated 425 degree oven 15 minutes; reduce heat to 350 degrees and bake until knife inserted near center comes out clean, about 40 minutes. Cool on wire rack.
This recipe yields 8 servings. Serving size: 1 slice.
Exchanges Per Serving: 1 Fat, 1 Milk, 1/2 Starch.
Nutrition Facts: Calories 175; Total Fat 7g; Cholesterol 86mg; Sodium 208mg; Carbohydrate 22g; Protein 8g.
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