Ingredients

Crust:
1/2 C. gingersnap crumbs
1/2 C. graham cracker crumbs
2 Tbsp. liquid margarine
vegetable cooking spray
Filling:
1 egg
2 egg whites
16-oz. can pumpkin
1/4 C. sugar
2 Tbsp. molasses (blackstrap or mild)
1 tsp. ground cinnamon
1/2 tsp. nut

Cooking Instructions

Use about 1-1/2 pounds sweet potatoes. Heat oven to 350 F. Beat together margarine, sugar, and salt. Add egg yolk, lemon juice, lemon peel and cinnamon. Stir in sweet potatoes and milk. Mix well. Fold in egg whites; pour into pie shell. Bake for 40 to 50 minutes, or until knife inserted in center comes out clean. To reduce saturated fat, use a homemade pie shell made with vegetable oil.
 
 
 "Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)