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Receta Low Fat, Low Sugar Pumpkin Pies
by Global Cookbook

Low Fat, Low Sugar Pumpkin Pies
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Ingredientes

  • 2 x Frzn or possibly refrigerated 9" pie crusts (or possibly one 9" deep-dish pie crust)
  • 1 pkt Frzn Egg Scramblers - (4 ounce) thawed
  • 1 can Solid-pack pumpkin - (16 ounce)
  • 1/3 c. Granular corn fructose (available at health-food stores)
  • 2 env Sweet 'N Low brown sugar substitute
  • 1/2 tsp Salt
  • 1 tsp Grnd cinnamon
  • 1/2 tsp Grnd ginger
  • 1/4 tsp Grnd cloves optional
  • 1 can Evaporated skim lowfat milk - (12 ounce)

Direcciones

  1. Preheat oven to 425 degrees. If using frzn pie crusts in foil pans, preheat an insulated baking sheet. Prick pie shells with fork.
  2. Using a wire whisk, beat Egg Scramblers in large bowl. Still using whisk, stir in pumpkin. Combine fructose and brown sugar substitute; whisk into pumpkin mix. In order given, whisk in salt, cinnamon, ginger, cloves and evaporated skim lowfat milk. Pour mix into pie shells.
  3. Place pies on baking sheet; bake for 15 min. Reduce oven temperature to 350 degrees. Bake 30 to 35 min longer, or possibly till tops are golden and a knife inserted into the center comes out clean. Let cold on wire rack.
  4. Yield: 2 regular (9-inch) pies or possibly 1 deep-dish (9-inch) pie.