Pumpkin Pie

• 2 eggs
• 1 (16 oz.) can pumpkin
• 3/4 c. sugar
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. ginger
• 1/4 tsp. cloves
• 1 (12 oz.) can evaporated milk
• 1 (9-inch, 4 c. volume) pie shell, unbaked
• 1 1/4 c. flour
• 1/2 tsp. salt
• 6 to 8 Tbsp. Crisco
• 1 1/2 c. soy milk
• 4 Tbsp. cornstarch
• 1 1/2 c. cooked pumpkin
• 1/2 c. raw sugar or other sweetener
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/8 tsp. ground cloves
• 1 (9-inch) unbaked pie shell or prebaked Fat-Free Pie Crust
• 1 c. Grape-Nuts cereal
• 1/4 c. apple juice concentrate

1. Preheat oven to 350u0b0.
2. Mix the Grape-Nuts and apple juice concentrate.
3. Pat into a 9-inch pie pan.
4. Bake for 10 minutes, then cool before filling.

eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves, milk, volume, flour, salt, crisco, soy milk, cornstarch, pumpkin, sugar, salt, ground cinnamon, ground ginger, ground cloves, shell, grapenuts, apple juice concentrate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=727050 (may not work)