Email to Heather Woodford      

Recipe Categories: HeathersSweetHeart's HOME PAGE01NLJanuary 02NLFebruary 03NLMarch 04NLApril 05NLMay 06NLJune 07NLJuly 08NLAugust 09NLSeptember 10NLOctober 11NLNovember 12NLDecember 30_meals_30_minutes Another_Potful_Of_Recipes An_Apple_A_DayCookbooklet Arthritus A_POTFUL_OF_RECIPES BEST_OF_HE_NEWSLETTER_COOKBOOK Camp_Courageous_Cookbooklet COOKING_HEALTHY_ACROSS_AMERICA Cooking_Healthy_With_Microwave Cooking_Healthy_with_Splenda COOKING_HE_WITH_A_MAN_IN_MIND COOKING_HE_WITH_KIDS_IN_MIND CornOnOffTheCob CountryWomanMagazine DEAL-A-MEAL_GOLDEN_EDITION Diabetics_Healthy_Exchanges DIABETIC_COOKING_MAGAZINE Diabetic_Desserts_Cookbook Family_Friends_Cookbook FoodMoverCookbook Fresh_from_the_Hearth Grandmas_Comfort_Food Healthy_Exchanges_Cookbook Heart_Smart_Healthy_Exchanges HEATHERS_CREATIONS HELP Home_For_The_Holidays Laundry Make_A_Joyful_Table One_Pot_Favorites Party_Fare Preserving_The_Best RhubarbLoversUnited Strong_Bones_Healthy_Exchanges The_Open_Road_Cookbook WholeFoodsfortheWHOLEFami

Thanksgiving Pumpkin Pie




Source of Recipe


JoAnna M. Lund






Recipe Introduction


I don't know if there is a rule book somewhere that says pumpkin pie must be served on Thanksgiving, but if there isn't, there should be! After all, this old-fashioned dessert was likely served at the very first Thanksgiving, and I'm willing to believe that every scrumptious slice served helped cement the friendship of the colonists and the natives who would together build the new land.
Serves 8





List of Ingredients



• 1 Pilsbury refrigerated unbaked 9-inch piecrust
  
• 1 1/3 cups Carnation Nonfat Dry Milk Powder
  
• 1 1/2 cups water
  
• 2 cups (one 15-ounce can) pumpkin
  
• 2 eggs, beaten or equivelent in egg substitute
  
• 1/2 cup of granulated Splenda
  
• 1 1/2 teaspoons pumpkin pie spice
  
• 1 cup Cool Whip Lite
  






Instructions



1. Preheat oven to 450 degrees. Place piecrust in a 9-inch pie plate and flute edges. In a small bowl, combine dry milk powder and water. In a large bowl, combine pumpkin eggs, and milk mixture. Stir in Splenda and pumpkin pie spice. Pour mixture into prepared piecrust. Bake for 10 minutes. Reduce heat to 350 degrees and continue to bake for 40 to 45 minutes or until knife inserted near center comes out clean. Place pie plate on a wire rack and allow to cool completely. Cut into 8 servings. When serving, top each piece with 2 tablespoons Cool Whip Lite.
   






Final Comments


Each serving equals:
HE: 1/2 Skim Milk, 1/2 Vegetable, 1/4 Protein (limited), 3/4 Slider, 16 Optional Calories
*************************************************************
209 Calories, 9gm Fat, 7gm Protein, 25gm Carbohydrate,
180mg Sodium, 162mg Calcium, 2gm Fiber
*************************************************************
DIABETIC: 1 1/2 Starch, 1 Fat, 1/2 Skim Milk

"Cooking Healthy Across America, pg. 49"