Recipe - Lemon Pumpkin Pie

Filling
1 One half cup Pumpkin
Three fourths cup Egg whites whipped
Three fourths cup Evaporated skim milk
1/3 cup Maple syrup
One half teaspoon Cinnamon
One half teaspoon Ginger
One fourth teaspoon Nutmeg
Topping
1 cup Fatfree vanilla yogurt
1 tablespoon Lemon juice at room
Temperature
2 teaspoon Lemon peel grated

Preheat oven at 350. Prepare a 9" pie pan with cooking spray and flour. To
prepare filling, combine pumpkin, egg whites, milk, and maple syrup in a
mixing bowl. In another small mixing bowl, combine cinnamon, ginger, and
nutmeg. Mix wet ingredients dry ingredients just until moistened. Pour
into mixture into prepared pan. Bake for 55 minutes. Cool on wire rack.
Meanwhile, to prepare topping, combine yogurt, lemon juice, and lemon peel
in a small mixing bowl. Spread on top of the pie. Chill before serving.

Recipe By : The Healing Foods Cookbook

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip