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Add a photoRaciónes: 12
Ingredientes
- 1/2 c. Egg Beaters(TM) 99% egg substitute
- 12 ounce Evaporated skim lowfat milk, canned
- 30 ounce Pumpkin, canned
- 1 c. Sugar
- 1/2 c. Brown sugar
- 1 Tbsp. Flour
- 1 tsp Pumpkin pie spice
- 1/2 tsp Salt
- 3 Tbsp. Margarine, melted
- 1 c. Flour
- 1 c. Sugar, scant
- 4 tsp Baking pwdr
- 1/2 tsp Salt
- 1 c. Skim lowfat milk
- 1 tsp Vanilla
Direcciones
- Prepare filling: In mixer bowl, combine egg substitute, lowfat milk and pumpkin, beating well. Add in sugars, flour, spice and salt and mix well. Set aside.
- Prepare crust: Heat margarine in 13 by 9 inch pan. In a bowl, mix remaining crust ingredients till well blended. Pour proportionately over melted margarine in pan. Slowly pour pumpkin filling over crust mix. Don't STIR FILLING INTO CRUST!
- Bake at 350 degrees for 1 hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 12 servings | |
| Calories 297 | |
| Calories from Fat 48 | 16% |
| Total Fat 5.51g | 7% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.52g | |
| Cholesterol 9mg | 3% |
| Sodium 707mg | 29% |
| Potassium 348mg | 10% |
| Total Carbs 58.08g | 15% |
| Dietary Fiber 0.6g | 2% |
| Sugars 46.91g | 31% |
| Protein 5.54g | 9% |
