Recipe - Pumpkin Pie

PUMPKIN PIE FILLING
1 One half cup Pumpkin; Canned Or Fresh
Cooked
Non Nutritive Sweetener
Equivalent To Three fourths C
Sugar
One half teaspoon Salt
1 One fourth teaspoon Cinnamon
One half teaspoon Ground Ginger; Or To Taste
One fourth teaspoon Ground Nutmeg; Or To Taste
One fourth teaspoon Ground Cloves; Or To Taste
2 lg Eggs; Slightly Beaten
1 One fourth cup Nonfat Milk
2 cup Nonfat Evaporated Milk
;Pastry For One 9Inch Pie
Crust, Unbaked

PIE CRUST
1 1/3 cup Flour; Sifted
One half teaspoon Salt
One half cup Diet Margarine; Melted
2 tablespoon ;Cold Water

Preheat the oven to 400 Degrees 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.

Exchanges Per Serving: 1 Serving = One fourth Lean Meat, Three fourths Milk, 1/6 Bread
Calories Per Serving: Filling = 135 Pastry = 110

Pie Crust:

Sift the flour and salt together, then dribble th margarine over the
surfae. Stir, with a fork, until completely mixed then add the water
to the margarineflour 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
degrees F for 13 to 15 minutes or until golden brown.

Exchanges Per Serving: 1/8 Crust = 1 Bread, 1 One half fat Calories Per
Serving: 130

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