Fat Free Pumpkin Pie
Happy Healthy Holidays!
Unlike the almost fat free pumpkin pie that has no crust, this one has a bread crumb crust! Don't knock it until you try it!
1 cup dry bread crumbs
1 small sugar pumpkin(or 1-1/2 cup canned pumpkin)
4 egg whites
2/3 cup sugar
1 teaspoon cinnamon
1/4 teaspoon ginger (or 1 teaspoon finely grated fresh)
1/4 teaspoon nutmeg
1-1/4 cup evaporated skim milk
To prepare crust, generously spray 9-inch Pyrex pie plate with vegetable cooking spray. Scatter crumbs over and evenly press into surface. Spray crumbs with spray and bake crust on middle rack at 350 degrees for 10 to 15 minutes until dry and lightly colored. Cool on rack.
If using fresh pumpkin, rinse, stem and halve pumpkin. Scrape away seeds (bake them on jelly roll pan with dash of salt if desired) and filaments and cut into 2-inch chunks. Using paring knife, remove skin and place pumpkin in large baking dish. Add 1/2 cup water and cover dish tightly with foil. Bake at 350 degrees about 1 hour, until soft, checking to make sure that water has not evaporated, adding more if needed. Cool and puree pumpkin in food processor. If there is more than needed, salt leftovers lightly and freeze up to several months in tightly sealed plastic container.
To prepare filling, scrape cooked fresh pumpkin or canned pumpkin into bowl and whisk in egg whites. Whisk in sugar, salt, cinnamon, ginger, nutmeg and evaporated milk, one ingredient at a time, whisking smooth between each addition. Pour into prepared crust. Bake at 350 until filling is set, about 1 hour. Cool on rack. Refrigerate if prepared more than a few hours in advance of serving.
Recipe makes 6 servings
Serving size: 1 slice