-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.
Yields
6 Servings
