MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Pumpkin Pie
  Categories: Diabetic, Pies, Desserts, Holidays
       Yield: 8 servings
  
 MMMMM--------------------PUMPKIN PIE FILLING-------------------------
   1 1/2 c  Pumpkin; Canned Or Fresh          1/4 ts Ground Nutmeg; Or To Taste
            -Cooked                           1/4 ts Ground Cloves; Or To Taste
            Non Nutritive Sweetener             2 lg Eggs; Slightly Beaten
            -Equivalent To 3/4 C            1 1/4 c  Nonfat Milk
            -Sugar                              2 c  Nonfat Evaporated Milk
     1/2 ts Salt                                     ;Pastry For One 9-Inch Pie
   1 1/4 ts Cinnamon                                 -Crust, Unbaked
     1/2 ts Ground Ginger; Or To Taste    
 
 MMMMM-------------------------PIE CRUST------------------------------
   1 1/3 c  Flour; Sifted                     1/2 c  Diet Margarine; Melted
     1/2 ts Salt                                2 tb ;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 = 1/4 Lean Meat, 3/4 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 margarine-flour 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 1/2 fat Calories Per
   Serving: 130
  
 MMMMM

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