Yield: 6 servings
Measure | Ingredient |
---|---|
1 cup | Dry bread crumbs |
1 small | Sugar pumpkin -- 2 # OR |
1½ cup | Pumpkin, canned |
4 \N | Egg whites |
⅔ cup | Sugar |
½ teaspoon | Salt |
1 teaspoon | Cinnamon |
¼ teaspoon | Ginger OR |
1 teaspoon | Finely grated fresh |
\N \N | Gingerroot |
¼ teaspoon | Nutmeg |
1¼ cup | Evaporated skim milk |
CRUST
FILLING
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 ½ 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. 1⅘á