Thanksgiving Day Fat-Free Pumpkin Pie (Ovo La
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Thanksgiving Day Fat-Free Pumpkin Pie (Ovo La
  Thanksgiving    Pumpkin    Pie  
Last updated 6/12/2012 1:26:35 AM. Recipe ID 61068. Report a problem with this recipe.
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      Title: Thanksgiving day fat-free pumpkin pie (ovo la
 Categories: Prod.svc., Nov.
      Yield: 6 Servings
      1 c  Dry bread crumbs

      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
    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. Posted on Prodigy by Kim Clegg. 1.80

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Recipe ID 61068 (Apr 03, 2005)

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