-CRUST-
1 c Dry bread crumbs
FILLING
1 sm Sugar pumpkin — 2 # OR 1/4 ts Ginger OR
1 1/2 c Pumpkin, canned 1 ts Finely grated fresh
4 Egg whites Gingerroot
2/3 c Sugar 1/4 ts Nutmeg
1/2 ts Salt 1 1/4 c Evaporated skim milk
1 ts Cinnamon
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