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| Low Fat Pumpkin Cobbler Recipe |
Category: Desserts
Rating:
N/A
Servings: 12
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Ingredients
----FILLING----
1/2 cup egg beaters(tm) 99% egg substitute
12 oz evaporated skim milk; canned
30 oz pumpkin; canned
1 cup sugar
1/2 cup brown sugar
1 tablespoon flour
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
----CRUST----
3 tablespoon margarine; melted
1 cup flour
1 cup sugar; scant
4 teaspoon baking powder
1/2 teaspoon salt
1 cup skim milk
1 teaspoon vanilla
Cooking Directions:
Prepare filling: In mixer bowl, combine egg substitute, milk and pumpkin, beating well. Add sugars, flour, spice and salt and mix well. Set aside.
Prepare crust: Melt margarine in 13 by 9 inch pan. In a bowl, mix remaining crust ingredients until well blended. Pour evenly over melted margarine in pan. Slowly pour pumpkin filling over crust mixture. DO NOT STIR FILLING INTO CRUST!
Bake at 350 degrees for 1 hour. Recipe By : Julie
desserts
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