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Add a photoServings: 6
Ingredients
- 1 c. Dry bread crumbs
- 1 sm Sugar pumpkin 2 # or possibly
- 1Â 1/2 c. Pumpkin, canned
- 4 x Egg whites
- 2/3 c. Sugar
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/4 tsp Ginger or possibly
- 1 tsp Finely grated fresh gingerroot
- 1/4 tsp Nutmeg
- 1Â 1/4 c. Evaporated skim lowfat milk
Directions
- To prepare crust, generously spray 9" Pyrex pie plate with vegetable cooking spray. Scatter crumbs over & proportionately press into surface. Spray crumbs with spray & bake crust on middle rack @ 350 for 10-15 minutes until dry & lightly colored. Cold on rack. If using fresh pumpkin, rinse, stem & halve pumpkin. Scrape away seeds (bake them on jelly roll pan with dash of salt if you like) and filaments & cut into 2" chunks. Using paring knife, remove skin & place pumpkin in lg baking dish. Add in 1/2 c water & cover dish tightly with foil. Bake @ 350 about 1 hr, until soft, checking to make sure which water has not evaporated, adding more if needed. Cold & 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 possibly canned pumpkin into bowl & whisk in egg whites. Whisk in sugar, salt, cinnamon, ginger, nutmeg & evap lowfat milk, one ingredient at a time, whisking smooth between each addition. Pour into prepared crust. Bake @ 350 until filling is set, 1 hr. Cold on rack.
- Chill if prepared more than a few hrs in advance of serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 6 servings | |
| Calories 236 | |
| Calories from Fat 45 | 19% |
| Total Fat 5.14g | 6% |
| Saturated Fat 2.81g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 381mg | 16% |
| Potassium 267mg | 8% |
| Total Carbs 42.18g | 11% |
| Dietary Fiber 1.1g | 4% |
| Sugars 28.88g | 19% |
| Protein 6.21g | 10% |
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