Betty crocker's pumpkin pie
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Pumpkin |
| 1 | can | Evaporated skimmed milk -- |
| (12 oz) | ||
| ½ | cup | Egg whites -- whipped |
| ½ | cup | Granulated sugar |
| ½ | cup | Unbleached flour |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Ginger |
| ¼ | teaspoon | Nutmeg |
| ⅛ | teaspoon | Cloves |
| ¾ | teaspoon | Baking powder |
| ⅛ | teaspoon | Salt |
| 2 | teaspoons | Orange peel -- grated |
| ¼ | cup | Brown sugar -- packed |
| ¼ | cup | Rolled oats |
| 1 | tablespoon | Margarine -- melted |
Directions
FILLING
TOPPING
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.
Recipe By : Betty Crocker's New Choices Cookbook