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Betty Crocker's Pumpkin Pie

Author/Submitted by: Betty Crocker's New Choices Cookbook
Servings: 10
Categories: Crust-Pie / Desserts / Pies & Pastries / Pumpkin

2  c  pumpkin
1  can  evaporated skimmed milk, (12 oz)
1/2  c  egg whites, whipped
1/2  c  granulated sugar
1/2  c  unbleached flour
1  tsp  cinnamon
1/2  tsp  ginger
1/4  tsp  nutmeg
1/8  tsp  cloves
3/4  tsp  baking powder
1/8  tsp  salt
2  tsps  orange peel, grated
1/4  c  brown sugar, packed
1/4  c  rolled oats
1  tbsp  margarine, melted

Preheat oven at 350. Prepare a pie pan with cooking spray and flour. To prepare, filling, combine pumpkin, milk, and egg whites in a mixing bowl. In another mixing bowl, combine granulated sugar, flour, cinnamon, ginger, nutmeg, cloves, baking powder, salt, and orange peel. Mix wet ingredients with dry ingredients just until moistened. Pour entire mixture into prepared pan. To prepare topping, combine brown sugar, oats, and margarine in a smaller bowl until thoroughly blended. Then, sprinkle over filling. Bake for 50 to 55 minutes. Cool 15 minutes. Refrigerate about 4 hours or until chilled. By KKBG35A RUTH BURKHAR

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