Free Recipe Low-Fat, Low-Sugar Pumpkin Pies
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Low-Fat, Low-Sugar Pumpkin Pies Recipe
2 Frozen or refrigerated 9
-pie crusts
(or one 9 deep-dish pie
-crust)
1 pk Frozen Egg Scramblers – (4
-oz); thawed
1 cn Solid-pack pumpkin; (16 oz)
1/3 c Granular corn fructose
(available at health-food
-stores)
2 Envelopes Sweet N Low brown
-sugar substitute
1/2 ts Salt
1 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Ground cloves; optional
1 cn Evaporated skim milk -; (12
-oz)
Low-Fat, Low-Sugar Pumpkin Pies Preparation
Preheat oven to 425 degrees. If using frozen pie crusts in foil pans, preheat an insulated baking sheet. Prick pie shells with fork. Using a wire whisk, beat Egg Scramblers in large bowl. Still using whisk, stir in pumpkin. Combine fructose and brown sugar substitute; whisk into pumpkin mixture. In order given, whisk in salt, cinnamon, ginger, cloves and evaporated skim milk. Pour mixture into pie shells. Place pies on baking sheet; bake for 15 minutes. Reduce oven temperature to 350 degrees. Bake 30 to 35 minutes longer, or until tops are golden brown and a knife inserted into the center comes out clean. Let cool on wire rack. Yield: 2 regular (9-inch) pies or 1 deep-dish (9-inch) pie. Recipe Source: St. Louis Post-Dispatch – 11-16-1998 By Milton D. May, St. Peters Formatted for MasterCook by Susan Wolfe – swolfe1@prodigy.net Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Low-Fat, Low-Sugar Pumpkin Pies?
If you know a better Low-Fat, Low-Sugar Pumpkin Pies Recipe please comment below.