1 1/2 c Pumpkin, canned 1/4 ts Salt
3/4 c Sugar, dark brown, packed 2 c Milk, evaporated, nonfat
1/4 c Sugar, granulated 1 ea Egg substitute, equivalent
1 ts Cinnamon, ground - to 4 eggs
1/2 ts Ginger, ground 2 T Butter, melted
1/2 ts Nutmeg, ground 1 ea Pie shell, unbaked, 9-inch
Combine pumpkin, sugars, cinnamon, ginger, nutmeg and salt in
large bowl and beat until well blended.
Add evaporated milk, egg substitute and butter and stir to
combine. Pour enough filling into prepared pie shell to fill. Pour
remaining filling into 2 to 3 custard cups to bake along with pie.
Bake pie and filled cups at 425 degrees for 10 minutes. Reduce
heat to 350 degrees and bake 35 to 40 minutes longer or until wood
pick inserted into center comes out clean. Custard cups should be
baked until set. Cool to room temperature and serve, or cover and
chill before serving.
