Low-Fat, Low-Sugar Pumpkin Pies

Recipe Ingredients

2		Frozen or refrigerated 9" pie crusts
		(or one 9" deep-dish pie crust)
1		Frozen Egg Scramblers - (4 oz) - thawed
1		Solid-pack pumpkin - (16 oz)
1/3 cup	20g / 0.7oz	Granular corn fructose
		(available at health-food stores)
2		Sweet 'N Low brown sugar substitute
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground ginger
1/4 teaspoon	1.3ml	Ground cloves - optional
1		Evaporated skim milk - (12 oz)

Recipe Instructions

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.

Source:
St. Louis Post-Dispatch - 11-16-1998 - By Milton D. May, St. Peters

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