MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Spicy Pumpkin Pie
  Categories: Pies, Desserts, Diabetic, Low-fat/cal
       Yield: 8 servings
  
       1    Pastry shell, 9″                    1 ts Ground cinnamon;
   1 1/2 c  Pumpkin; canned                   1/2 ts Ground nutmeg;
       2    Eggs; beaten                      1/2 ts Ground ginger;
       1 c  Low-fat milk;                     1/4 ts Salt
       3 tb Liquid cal-free sweetener *         1 pn Ground cloves;
 	    2 tb Brown sugar; packed			  Light vanilla ice cream
      7%bf
  
   * The most common liquid sweetener in Canada is SugarTwin.  3 tb. is
   the sweetness equivalent of 12 tb sugar or 3/4 cup.
   
   Prick pastry shell with a fork.  Bake in 450 F oven for 8 min.
   
   Stir together pumpkin, egg, milk, sweetener, sugar and seasonings.
   Pour into partially baked pie shell.
   
   Bake in 350 F oven for 50 min or until centre is almost set.  Cool
   slightly and then refrigerate.
   
   Cut into 8 wedges and serve each with 2 tb. light vanilla ice cream.
   Preparation 15 min, cook 50 min.
   
   1/8 pie with 2 tb light vanilla ice cream, 173 calories 20 g
   carbohydrate, 5 g protein, 9 g fat, 1 g fibre 1/2 starchy choice, 1/2
   fruit & vegetables choice, 1 milk choice 2%, 1 1/2 Fats & Oils choice
   
   Compare with Pumpkin Chiffon Pudding if you want a lighter dessert. 79
   calories, 1/2 milk, 1 fat exchange
   
   Source:  Choice Menus, Marjorie Hollands & Margaret Howard 1993
   Canadian Diabetes Assoc. ISBN 0-7715-9167-5 Shared but not tested by
   Elizabeth Rodier Oct 93
  
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