• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Thanksgiving Day Fat-Free Pumpkin Pie (Ovo Lacto)

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • -----------------------------------CRUST-----------------------------------
  • 1 c Dry bread crumbs


1 sm Sugar pumpkin 2 # OR
1 1/2 c Pumpkin, canned
4 Egg whites
2/3 c Sugar
1/2 ts Salt
1 ts Cinnamon
1/4 ts Ginger OR
1 ts Finely grated fresh
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
& 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 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 & 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

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?