---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Party Pumpkin Pie
  Categories: Diabetic, Pies, Bakery
       Yield: 1 servings
  
            -----crust-----
     1/2 c  Gingersnap crumbs
     1/2 c  Graham cracker crumbs
       2 tb Liquid margarine
            Vegetable cookin spray
            -----filling-----
       1    Egg
       2    Egg whites
      16 oz (1 cn) pumpkin
     1/4 c  Sugar
       2 tb Molasses; (blackstrap or
       1 ts Ground cinnamon
     1/2 ts Nutmeg
      12 oz Evaported skim milk
  
   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-Master. Submitted
   By NANCY O'BRION On 10-28-94
  
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