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The Recipe Instructions |
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Ingredients
FOR CRUST
1 cup flour
1/2 cup quick-cooking oats
1/2 cup brown sugar
1/2 cup butter or margarine
FOR FILLING
1 can mashed pumpkin (16oz)
1 can evaporated skim milk (13.5 oz)
2 eggs
3/4 cup sugar
1/2 tsp salt
2 tsp ground cinnamon
1 1/2 tsp ground ginger
1 tsp nutmeg
1/4 tsp ground cloves
Directions
Heat oven to 375 degrees. Combine flour oatsm brown sugar and
margarine in a bowl. Mix until crumbly, with a pastry blender or with
an electric mixer at low speed. Press dough into the bottom of an
ungreased 8-by-12-inch baking pan. Bake for 10 minutes. Combine
pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, ginger,
nutmeg, and cloves in a mixing bowl or food processor. Beat or
process well. Pour into baked crust. Bake 35 to 40 minutes, until a
sharp knife comes out clean form the center. Cut into squares and
serve with Chantilly Cream.
Nutritional info per serving: 250 cal; 6g pro, 38g carb, 9g fat (31%)
Exchanges: .3 milk, 2.3g bread, .2 meat, 1.8 fat
Source: Miami Herald, 11/16/95 format by Lisa Crawford, 7/14/96
Servings: 12
Diet Pumpkin Pie Squares Recipe brought to you by Diet Recipes To-Go
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