Filling—-
2 c Pumpkin
1 cn Evaporated skimmed milk —
(12 oz)
1/2 c Egg whites — whipped
1/2 c Granulated sugar
1/2 c Unbleached flour
1 ts Cinnamon
1/2 ts Ginger
1/4 ts Nutmeg
1/8 ts Cloves
3/4 ts Baking powder
1/8 ts Salt
2 ts Orange peel — grated
Topping—-
1/4 c Brown sugar — packed
1/4 c Rolled oats
1 tb 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.
Yields
10 Servings