Betty crocker's pumpkin pie

Yield: 10 servings

Measure 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

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

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