Recipe: Lighter Pumpkin Pie (using egg whites and evaporated skim milk)

LIGHTER PUMPKIN PIE

1 unbaked 9-inch deep dish pie shell, 4 cup volume*
3/4 cup granulated sugar
1 tbsp cornstarch
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
2 egg whites
1 can (16 oz) solid pack pumpkin
1 can (12 oz) evaporated skimmed milk

Prepare pie shell. If not using a deep dish pan, bake the extra pie filling in a custard cup or two along with the pie.

Have oven heating to 425 degrees F, rack at bottom. If using a metal or foil pie pan, preheat a heavy duty cookie sheet to promote browning of the bottom crust.

Combine sugar, cornstarch, cinnamon, ginger, and salt in small bowl.

Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake at 425 degrees F for 15 minutes, lower temperature to 350 degrees F and bake 30-40 minutes or until knife inserted in center comes out clean.

*Variation:
Substitute two 9-inch shallow pie shells (2-cup volume). Bake at 425 degrees F for 15 minutes, then at 350 degrees F for 15-20 minutes or until pies test done.

Servings: 8
Source: Libby