Pumpkin Pie Squaresdesserts, diabetic ----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 teaspoon salt 2 teaspoon ground cinnamon 1 1/2 teaspoon ground ginger 1 teaspoon nutmeg 1/4 teaspoon ground cloves 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 |
