Filus59602
Senior Cook
Honey Pumpkin Pie
(low fat with exchanges below)
1 16-ounce can solid pack pumpkin
1 cup evaporated low-fat milk
3/4 cup honey
3 eggs -- slightly beaten
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon rum extract
1 Pastry for single 9-inch pie crust
Combine all ingredients except pastry in large bowl; beat until well
blended. Pour into pastry-lined 9-inch pie plate. Bake at 400 degrees F.
45 minutes or until knife inserted near center comes out clean. Yield:
8 servings.
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Per Serving: 274 Calories; 8g Fat (25.2% calories from fat); 7g Protein; 46g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 208mg Sodium. ++++ Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.
(low fat with exchanges below)
1 16-ounce can solid pack pumpkin
1 cup evaporated low-fat milk
3/4 cup honey
3 eggs -- slightly beaten
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon rum extract
1 Pastry for single 9-inch pie crust
Combine all ingredients except pastry in large bowl; beat until well
blended. Pour into pastry-lined 9-inch pie plate. Bake at 400 degrees F.
45 minutes or until knife inserted near center comes out clean. Yield:
8 servings.
- - - - - - - - - - - - - - - - - -
Per Serving: 274 Calories; 8g Fat (25.2% calories from fat); 7g Protein; 46g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 208mg Sodium. ++++ Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.
