Yield:

12 Servings

Ingredients:

   ---FILLING--- 
 1/2  c  Egg Beaters(TM) 99% egg substitute 
 12  oz  evap evaporated milk; skim, canned 
 30  oz  pumpkin; canned 
 1  c  sugars sugar 
 1/2  c  sugars, brown brown sugar 
 1  tb  wheat flour, flour 
 1  ts  pumpkin pie spice 
 1/2  ts  salt 
   ---CRUST--- 
 3  tb  margarine, regular margarine; melted 
 1  c  wheat flour, flour 
 1  c  Sugar; scant 
 4  ts  baking powder 
 1/2  ts  salt 
 1  c  Skim milk, nonfat milk 
 1  ts  vanilla 

Preparation for Low Fat and Healthy Pumpkin cobbler Recipe:

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.

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