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Skinny Pie Crust
1 c. canned pumpkin
2 eggs
1 1/4 c. skimmed milk
1/2 Tbsp. cornstarch
1/4 c. firmly packed brown
sugar substitute to equal 1/4
c. sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. allspice
1/8 tsp. ginger
1/8 tsp. nutmeg

Prepare a pastry. Roll out to 11 inch round on a
lightly floured board. Fit into an 8-inch pie plate. Turn
edge under; flute. Put all remaining ingredients in blender or
electric mixer bowl and beat on high until smooth. Pour into
pie crust. Bake in moderate oven at 350 degrees for 60 minutes until
lightly brown. Roll out pastry trimming; cut out leaves or
other fancy shapes. Place on cookie sheet. Bake until brown,
place on top of pie. Makes 8 servings at 121 calories each.
Conventional recipe is 240 calories.

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