Date:    Fri, 01 Oct 93 08:39:38 PDT
From:    Michelle Dick <artemis>

	PUMPKIN PIE

1 1/2 cups fat-free cookies, ground into fine crumbs [book suggests
	   using Health Valley Fat-Free Date Delight Cookies]
3 egg whites, lightly beaten
1 16-oz can solid pack pumpkin
1/2 cup maple syrup
1 1/4 t cinnamon
1/4 t ginger
1/4 t cloves
dash nutmeg
1 T arrowroot
1 1/2 cups (12-fl oz can) evaporated skim milk

Preheat oven to 425 degrees F.  Moisten fingers with water and press
cookie crumbs over bottom and sides of a 10-in class pie pan.  Chill
while preparing remaining ingredients.  Combine egg whites, pumpkin,
maple syrup, spices, arrowroot and evaporated milk in a large bowl,
and mix until well blended.  Pour mixture into prepared pie pan and
smooth top with spatula.  Bake for 15 minutes, reduce temperature to
325 degrees F and bak an additional 40-50 minutes or until knife
inserted near center comes out clean.  Serve warm or at room
temperature.  Yields 8 servings.

Calories: 216, Fat: 0.4 gr, %CFF: 2%, Chol: 1.6 mg, Sod: 107 mg,
Dietary Fiber: 2 gr.

Source: Cooking Without Fat by George Mateljan.