Ingredients:
1 9-inch pie shell, unbaked
2/3 c. granulated sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
Pinch of ground cloves
1 1/2 c. canned pumpkin
1 tsp. vanilla extract
1 1/2 c. evaporated skim milk
1/2 tsp. orange rind
3 egg whites, slightly beaten
2/3 c. granulated sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
Pinch of ground cloves
1 1/2 c. canned pumpkin
1 tsp. vanilla extract
1 1/2 c. evaporated skim milk
1/2 tsp. orange rind
3 egg whites, slightly beaten
Directions:
Preheat oven to 450 degrees. Combine the sugar, salt, cinnamon, ginger, nutmeg, and cloves. Stir in the pumpkin. Add the vanilla, evaporated milk, orange rind, and egg whites. Beat with an electric mixer until smooth. Pour into the unbaked pie shell and bake 10 minutes at 450 degrees. Reduce the heat to 325 degrees and bake until a knife inserted in the filling comes out clean, about 45 minutes.
Makes 8 servings.
Tags:
