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Thanksgiving Day Fatfree Pumpkin Pie (ovo Lacto)

Author/Submitted by:
Servings: 6
Categories: Desserts / Low-Fat/Low-Cal / Pies & Pastries


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
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.

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