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Title: Thanksgiving Day Fat-Free Pumpkin Pie (Ovo Lacto)
Categories: Pie Lowfat
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
From: Jim Weller Date: 11-22-97 (15:57) The Pine Tree Bbs (222) Cooking(F)
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