Title: Thanksgiving Day Fat-Free Pumpkin Pie
Categories: Pies, Low-cal, Bakery
Yield: 6 servings
Crust:
1 c Dry bread crumbs
Filling:
1 sm Sugar pumpkin; 2 # or
1 1/2 c Pumpkin, canned
4 Egg whites
2/3 c Sugar
1/2 ts Salt
1 ts Cinnamon
1/4 ts Ginger or
1 ts Finely grated fresh
-gingerroot
1/4 ts Nutmeg
1 1/4 c Evaporated skim milk
To prepare crust, generously spray 9" Pyrex pie plate with vegetable
cooking spray. Scatter crumbs over & evenly press into surface. Spray
crumbs with spray & bake crust on middle rack @ 350 for 10-15 min till dry
& lightly colored. Cool on rack. If using fresh pumpkin, rinse, stem &
halve pumpkin. Scrape away seeds (bake them on jelly roll pan with dash of
salt if desired) and filaments & cut into 2" chunks. Using paring knife,
remove skin & place pumpkin in lg baking dish. Add 1/2 c water & cover dish
tightly with foil. Bake @ 350 about 1 hr, till soft, checking to make sure
that water has not evaporated, adding more if needed. Cool & puree pumpkin
in food processor. If there is more than needed, salt leftovers lightly &
freeze up to several months in tightly sealed plastic container. To prepare
filling, scrape cooked fresh pumpkin or canned pumpkin into bowl & whisk in
egg whites. Whisk in sugar, salt, cinnamon, ginger, nutmeg & evap milk,
one ingredient at a time, whisking smooth between each addition. Pour into
prepared crust. Bake @ 350 till filling is set, 1 hr. Cool on rack.
Refrigerate if prepared more than a few hours in advance of serving. Posted
on Prodigy by Kim Clegg.
