Thanksgiving Fat Free Pumpkin Pie



1 c Dry bread crumbs


1 sm Sugar pumpkin
2 # or1 1/2 c Pumpkin, canned
4 Egg whites
2/3 c Sugar
1/2 ts Salt
1 ts Cinnamon
1/4 ts Ginger or1 ts Finely grated fresh gingerroot
1/4 ts Nutmeg
1 1/4 c 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 10-15 min till dry and lightly colored.

Cool on rack. If using fresh pumpkin, rinse, stem and 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 1/2 c 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 and evap milk, one ingredient at a time, whisking smooth between each addition. Pour into prepared crust. Bake @ 350 until filling is set, 1 hr.Cool on rack. Refrigerate if prepared more than a few hours in advance of serving.

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