Recipe - Thanksgiving Day Fat-Free Pumpkin Pie (Ovo Lacto)

CRUST
1 cup Dry bread crumbs

FILLING
1 small Sugar pumpkin 2 # OR
1 One half cup Pumpkin, canned
4 Egg whites
2/3 cup Sugar
One half teaspoon Salt
1 teaspoon Cinnamon
One fourth teaspoon Ginger OR
1 teaspoon Finely grated fresh
Gingerroot
One fourth teaspoon Nutmeg
1 One fourth cup 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 1015 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 One half cup 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. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip