---------- Recipe via Meal-Master (tm) v8.02
       Title: PUMPKIN PIE 2
  Categories: Diabetic, Pies, Desserts
       Yield: 8 servings
 --------------------PUMPKIN PIE FILLING--------------------
   1 1/2 c  Pumpkin; Canned Or Fresh
            Non Nutritive Sweetener
            -Equivalent To 3/4 C
     1/2 ts Salt
   1 1/4 ts Cinnamon
     1/2 ts Ground Ginger; Or To Taste
     1/4 ts Ground Nutmeg; Or To Taste
     1/4 ts Ground Cloves; Or To Taste
       2 lg Eggs; Slightly Beaten
   1 1/4 c  Nonfat Milk
       2 c  Nonfat Evaporated Milk
            ;Pastry For One 9-Inch Pie
            -Crust, Unbaked
 -------------------------PIE CRUST-------------------------
   1 1/3 c  Flour; Sifted
     1/2 ts Salt
     1/2 c  Diet Margarine; Melted
       2 tb ;Cold Water
   Preheat the oven to 400 Degrees F.  Combine the
   pumpkin, sweetener, salt, and spices, blending well
   then blend in the eggs, milk, and evaporated milk.
   Pour into the unbaked pastry shell and bake until a
   knife inserted between the center and outside come out
   clean.  Cool to room temperature before serving.
   Exchanges Per Serving: 1 Serving = 1/4 Lean Meat, 3/4
   Milk, 1/6 Bread Calories Per Serving: Filling = 135
   Pastry = 110
   Pie Crust:
   Sift the flour and salt together, then dribble th
   margarine over the surfae.  Stir, with a fork, until
   completely mixed then add the water to the
   margarine-flour mixture and stir until a smooth ball
   if formed. Roll out the dough to fit the pie pan.
   Place in the pie pan and flue the edges with the fork.
   Refrigerate if the crust is to be filled prior to
   baking. If baked unfilled, make several cuts with a
   sharp knife in the bottom and sides of the crust.
   Bake at 450 degrees F for 13 to 15 minutes or until
   golden brown.
   Exchanges Per Serving: 1/8 Crust = 1 Bread, 1 1/2 fat
   Calories Per Serving: 130