Recipe - Party Pumpkin Pie

crust
One half cup Gingersnap crumbs
One half cup Graham cracker crumbs
2 tablespoon Liquid margarine
Vegetable cookin spray
filling
1 Egg
2 Egg whites
16 ounce (1 cn) pumpkin
One fourth cup Sugar
2 tablespoon Molasses; (blackstrap or
1 teaspoon Ground cinnamon
One half teaspoon Nutmeg
12 ounce Evaported skim milk

CRUST: Heat oven to 350 degrees. Mix the gingersnap and graham cracker
crumbs together with the margarine. Light coat a nonstick 10" pie pan with
with nonstick spray. Press crumb mixture into bottom of pie pan and bake
for 7 minutes. (Crust will be partially baked.) Let cool on a wire rack.
Leave oven on. PIE: Whish together all pie ingredients until well blended.
Pour mixture into the partially baked pie crust. Bake for 40 to 50 minutes
more, or until center of pie does not jiggle when you put on oven mitt and
gently shake the pan. Let pie cool on a wire rack. Carefully cut 10 wedges
and serve. Food Exchanges per serving: 1 One half STARCH/BREAD EXCHANGE + 1/2
FAT EXCHANGE CAL: 136; TOTAL FAT: 3gm; SAT FAT: 1gm; CHO: 26mg; SOD: 141mg;
CAR: 26gm; SUGARS: 18gm; PRO: 5gm; Souce: The Diabetes Forecast, Nov. 1994
Brought to you and yours via Nancy O'Brion and her MealMaster. Submitted
By NANCY O'BRION On 102894
Posted to BakeryShoppe Digest V1 #233 by novmom@juno.com (Angela
Gilliland) on Sep 12, 1997