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Pumpkin Pecan Crumble Pie




Source of Recipe


Joanna M. Lund






Recipe Introduction


Serves 8





List of Ingredients



• 2/3 cup Carnation Nonfat Dry Milk Powder
  
• 3/4 cup water
  
• 1 (15-ounce) can solid-packed pumpkin
  
• 1/2 cup + 2 tablespoons Splenda Granular
  
• 2 teaspoons pumpkin pie spice
  
• 2 eggs or equivalent in egg substitute
  
• 1 (6-ounce) Keebler graham cracker piecrust
  
• 6 tablespoons purchased graham cracker crumbs or 6 (2 1/2-inch) graham cracker squares make into crumbs
  
• 1/4 cup chopped pecans
  






Instructions



1. Preheat oven to 375 degrees. In a large bowl, combine dry milk powder and water. Add pumpkin, 1/2 cup Splenda, pumpkin pie spice, and eggs. Mix well to combine. Spread mixture into piecrust. Bake for 30 minutes. In a small bowl, combine graham cracker crumbs, pecans, and remaining 2 tablespoons Splenda. Evenly sprinkle mixture over top of pie. Continue baking for 20 to 25 minutes or until a knife inserted near the center comes out clean. Place pie plate on wire rack and cool completely. Cut into 8 servings.
   






Final Comments


Each serving equals:

DIABETIC EXCHANGES: 1 1/2 Starch * 1 Fat
*************************************************************
193 Calories * 9gm Fat * 5gm Protein * 23gm Carbohydrate *
185mg Sodium * 93mg Calcium * 2gm Fiber
*************************************************************
HE: 1 Bread * 1 Fat * 1/2 Vegetable * 1/4 Fat Free Milk * 1/4 Potein * 1/4 Slider * 8 Optional Calories