Pumpkin Pie #3 | Pumpkin Pie #3 Recipes | Pumpkin Pie #3 Recipe

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Pumpkin Pie #3 | Pumpkin Pie #3 Recipes | Pumpkin Pie #3 Recipe

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Pumpkin Pie #3
Pastry for single-crust 9-inch pie
1 can (16 ounces) pumpkin
1 can (12 ounces) evaporated skim milk
3 eggs
5-1/2 teaspoons EqualÆ for Recipes or 18 packets EqualÆ sweetener or 3/4 cup EqualÆ Spoonfulô
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease into pan; trim and flute edge.
Beat pumpkin, evaporated milk and eggs in medium bowl; beat in remaining ingredients. Pour into pastry shell. Bake in preheated 425oF oven 15 minutes; reduce heat to 350oF and bake until knife inserted near center comes out clean, about 40 minutes. Cool on wire rack.

Makes 8 servings.

Additional Information
Nutrition information per serving:
175 cal., 8 g pro., 22 g carb., 7 g fat, 86 mg chol., 208 mg sodium
Food Exchanges: 1-1/2 bread, 1 fat
31% calorie reduction from traditional recipe

Weight Watcher Points - 4 Points

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