Pumpkin Pie

Pumpkin Pie Crust 1 c WW Flour 1 stick butter (or use smart balance) 1 large egg yolk cold water Mix flour and butter in food processor until crumbly, add egg yolk and water until dough comes together and holds its shape. Pat out onto saran wrap, seal and chill 10 minutes. Roll out, sprinkle flour on top and place top side down in greased pie pan. Prepare filling. Filling 1/4 c pumpkin (canned) 3/4 c yellow squash (cooked and mashed) Puree pumpkin and squash together in food processor, and mix in remaining ingredients with a mixer until well blended. 7 1/2 t somersweet 1/2 t cinnamon 1/4 t ground ginger 1/8 t ground cloves 1 large egg 5 oz. FF evaporated milk Pour filling into pie shell. Bake at 425 for 15 minutes; lay a piece of foil over pie and reduce oven to 350- bake 40 minutes or until knife in center comes out clean. Cool 2 hrs. on wire rack. Food Energy In Whole Pie Calories 648 Total Carbohydrate 116 g Dietary Fiber 18.9 g Total Fat 7.8 g Saturated Fat 2.2 g Protein 36.5 g Per slice 8 per pie Calories 81 Carbs 14.5 Fat .975 Fiber 2.3625 Protein 4.5625 Per slice 6 per pie Calories 108 Carbs 19.33 Fat 1.3 Fiber 3.1 Protein 6.083

what is somersweet?

I looked up Somersweet online and it's a sweetener you can buy on Suzanne Somers' website. Carol