-CRUST-
1/2 c Gingersnap crumbs; 2 tb Liquid margarine;
1/2 c Graham cracker crumbs; Vegetable cookin spray
FILLING
1 Egg; -mild
2 Egg whites; 1 ts Ground cinnamon;
16 oz (1 cn) pumpkin; 1/2 ts Nutmeg;
1/4 c Sugar; 12 oz Evaported skim milk;
2 tb Molasses; (blackstrap or
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 1/2 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 Meal-
Yields
1 – 10″ pie