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Thanksgiving Day Fatfree Pumpkin Pie (ovo Lacto)
Author/Submitted by:
Servings: 6
Categories:
Desserts
/
Low-Fat/Low-Cal
/
Pies & Pastries
Ingredients: 1
c
Dry bread crumbs 1
sm
Sugar pumpkin -- 2 # OR 1 1/2
c
Pumpkin, canned 4
Egg whites 2/3
c
Sugar 1/2
ts
Salt 1
t
Cinnamon 1/4
ts
Ginger OR 1
t
Finely grated fresh
Gingerroot 1/4
ts
Nutmeg 1 1/4
c
Evaporated skim milk
Directions:
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.
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