Title: Low-Fat, Low-Sugar Pumpkin Pies
Categories: Post2
Yield: 1 servings

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)

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.