1 - 16 oz can pumpkin
2 - eggs
3/4 - cup sugar (5 pkgs sweetner)
1/2 - teaspn. salt
1 - teaspn. grd. cinnamon
1/2 - teaspn. grd. ginger
1/4 - teaspn. grd. cloves
1 - 12 oz undiluted Evap. Skimmed milk
1 - 9" deep dish frozen pie shell (thawed)
Mix all ingredients together & pour into pie shell.
Bake in 425 degree oven until done.
Done when silver knife inserted into center of pie comes out clean
Double Layer Pumpkin Pie
4 - oz fat-free cream cheese
1 - tablespn. skim milk
1 - teaspn. sugar (sweetner to equal)
1 - tub Free Cool Whip
Mix cream cheese, 1 tablespn skim milk & sweetner in a large bowl until
smooth - Gently fold in 1 1/2 cups of whipped topping & spread into bottom
of crust.
1 - cup cold skim milk
1 - 16 oz can pumpkin
2 - pkgs (4-servings size) instant sugar-free vanilla pudding
1 - teaspn. grd cinnamon
1/2 - teaspn. grd ginger
1/4 - teaspn. grd cloves or
2 - teaspn. pumpkin pie spice mix
Mix 1 cup skimmed milk, pumpkin, dry pudding mixes & spices together
until smooth. Spread over cream cheese mixture.
Refrigerate for 4 hours or until set.
Garnish with remaining whipped topping before serving
Serves 8
You may use either a baked pie shell or a graham cracker shell.
Applesauce - Raisin Cookies 375 degree oven
1 - cup shifted all-purpose flour
1 1/2 - teaspoons baking powder
1/2 - teaspoon baking soda
3/4 - teaspoon ground cinnamon
1/4 - nutmeg
1/8 - teaspoon ground cloves
1/8 - teaspoon cream of tarter
1 - stick (8 Tbsp) margarine, softened
1/3 - cup Brown Sugar Twin
1 - egg (or 1/4 cup whole egg substitute)
1 1/3 - cups unsweetened applesauce
1 3/4 - cups quick-cooking oats cereal
1 - cup seedless raisins
Preheat oven to 375 degrees. Spray cookie sheets with no stick baking
spray. Into a small bowl, sift together first seven ingredients; set aside.
In large bowl, cream margarine until fluffy. Blend in Brown Sugar Twin
and egg. Alternatelly add shifted dry ingredients & applesauce; blend
well. Stir in vanilla, oats & raisins. Drop by tablespoon onto prepared
cookie sheets. Bake at 375 degrees for 12 - 15 minutes, until firm.
Makes 2 1/2 dozen
