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Tuesday, September 26, 2006
Two Healthy Pumpkin Pie Recipes
Recipe #1. PUMPKIN CHIFFON PIE (Low-Fat) INGREDIENTS: Reduced-fat graham cracker crust, 2 3/4 cups cold skim milk, 2 pkgs. (1.5-ounces each) instant sugar-free vanilla pudding mix, 15-ounce can solid pack pumpkin, 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. ground cloves, Light frozen whipped topping and additional cinnamon (optional). DIRECTIONS: In a mixing bowl, combine milk and pudding mix. Beat for 1 minute (mixture will be thick). Add pumpkin and spices. Beat 1 minute longer. Pour into pie crust. Cover and refrigerate for 2 hours or until firm. If desired, garnish with whipped topping and sprinkle with cinnamon.
Recipe #2. SUGAR FREE PUMPKIN PIE (Low-Fat) INGREDIENTS: 9-inch unbaked pastry shell, 1 can (16-ounces) pumpkin, 1 can (12-ounces) evaporated skim milk, 3 eggs, 5 1/2 tsp's. sugar substitute, 1/4 tsp. salt, 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. ground nutmeg, 1/8 tsp. ground cloves. DIRECTIONS: Beat first 3 ingredients in a medium bowl then beat in remaining ingredients. Pour mix into pastry shell. Bake at 425° for 15 minutes. Reduce heat to 350° and bake until knife inserted near center comes out clean, about 40 minutes. Cool on wire rack.