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ALMOND PUMPKIN PIE
Yield: 1 Pie

1 (9-in) unbaked pastry shell
16 oz Pumpkin (2 cups)
14 oz Sweetened condensed milk
2 Eggs
1 ts Almond extract
1/2 ts Ground cinnamon
6 oz Almond brickle chips OR
1 c Almonds, toasted and finely
-chopped

Preheat oven to 425?. In large mixing bowl, combine all ingredients
except pastry shell and brickle chips; mix well. Stir in 1/2 cup
brickle chips. Pour into pastry shell. Top with remaining brickle
chips. Bake 15 minutes. Reduce oven temperature to 350?, bake 30
minutes longer or until knife inserted near center comes out clean.
Cool. Garnish as desired. Refrigerate leftovers.




1110

Recipe Books

C/P PUMPKIN BRD IN JARS
Yield: 4 Servings

Judy Garnett
1 c Flour
1 1/2 ts Baking powder
1 ts Pumpkin pie spice
1/2 c Brown sugar; packed
2 tb Vegetable oil
2 Egg
1/2 c Pumpkin
4 tb Currants
Canning jars; *

In small bowl combine flour, bak. powder and pumpkin pie spice. In
med. mixing bowl combine brown sugar and oil; beat till well
combined. Beat in eggs. Add pumpkin; mix well. Add flour mixture.
Beat just till combined. Stir in raisins. Pour pumpkin mixture into 2
well-greased and floured 1/2-pint straight-sided canning jars. Cover
jars tightly w/greased foil. Place a piece of crumpled foil in 3 1/2
or 4 qt. crockery cooker with liner in place. Place jars atop
crumpled foil. Cover; cook on high setting for 1 1/2 to 1 3/4 hrs. or
till a wooden toothpick inserted near centers comes out clean. Remove
jars from cooker; cool 10 mins. in jars. Remove bread from jars. Cool
thoroughly on wire rack. Makes 2 loaves. For 3 1/2 to 4 qt. cooker,
half all ingredients. * WARNING: Use only CANNING JARS for this
recipe. Others may not be tempered to withstand the heat. Do NOT use
coffee or vegetable cans as most contain lead and are painted or
sealed with materials that may give off toxic gases when heated.



1339

CAKE: BREAD: CATE'S PUMPKIN NUT BREAD
Yield: 1 Servings

3 1/2 c Sifted flour
2 ts Baking soda
1 1/2 ts Salt
1 ts Cinnamon
1 ts Nutmeg
3 c Sugar
1 c Pecans
4 Eggs
1 1/2 c Canned pumpkin
1 c Butter
2/3 c Water

TOPPING
2 tb Melted butter
2 tb Sugar
1/2 ts Cinammon

Sift dry ingredients into large mixerbowl. Quickly add all remaining
ingredients. Mix only until dry ingredients are moist. Bake in 2
greased 9x5x3-inch pans in preheated 350-degree F. oven for 1 hour.
Cool 5 minutes. Remove from pans and cool on wire rack. While warm
brush with butter and sprinkle with cinnamon-sugar. Yield: Two loaves



1637

OLGA'S PUMPKIN PIE
Yield: 6 Servings

1 1/2 c Cornflakes
1 ts Diet Margarine; Melted
1 tb ;Hot Water
1/2 c Dietetic Maple Syrup
1 c Nonfat Milk
2 pk Dietetic Butterscotch Or
-Vanilla Pudding
1 c Pumpkin; Canned Or Fresh
-Cooked
1 lg Egg

Preheat the oven to 325 Degrees F. Crush the cornflakes. Mix the
margarine and water, blending well, then add to the cornflakes,
mixing well. Spread the mixture evenly in a 9-inch pie pan, pressing
frim around the edge with a spatula. Bake for 8 to 10 minutesin the
oven, remove and let cool to room temperature. Blend the remaining
ingredients in a saucepan and cook, over medium heat, while stirring
constantly, until it reaches a boil. Cool to room temperature and
then pour into the pie shell. Chill for at least three hours before
serving.

Exchanges per serving: 1 serving = 1 1/2 breads. Calories per
serving: 110

From Recipes For Diabetics by Billie Little



2315

Recipe Books

ORANGE GLAZED CRANBERRY PUMPKIN BREAD
Yield: 8 Servings

3 1/2 c All purpose flour
1 2/3 c Sugar
2 ts Baking soda
2 ts Pumpkin pie spice
3/4 ts Salt
1 ts Baking powder
1 cn Whole berry cranberry sauce
3/4 c Chopped pecans
2/3 c Vegetable oil
4 Eggs

Preheat Oven to 350 degrees. Generously grease two (2) 9 1/4" x 5
1/4" x 2" loaf pans. In a large bowl, mix together flour, sugar,
baking soda, pumpkin pie spice, salt and baking powder. I a second
bowl stir together remaining ingredients until well mixed. Add
pumpkin mixture to flour mixture and stir until all ingredients are
well moistened. Pour batter into loaf pans. Bake 65 minutes or until
breads test done with wooden pick. Cool in pans 10 minutes then
remove to cooling racks. Completely cool breads then drizzle glaze
over top and sides. Makes 2 loaves. Glaze: In a small bowl, with
fork, mix 1 cup powdered sugar, 1/4 cup undiluted orange juice
concentrate and 1/8 teaspoon allspice, until smooth. Drizzle over the
cooled breads. (To be perfectly accurate I use this orange juice
glaze on many items during the course of 2 weeks, so I use a 6 oz can
of frozen oj concentrate, effectively tripling the recipe. This is a
hint). *use Ocean-Spray 16 oz can, if available.



2861

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