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Thanksgiving Day Fat-free Pumpkin Pie (ovo Lacto)

Thanksgiving Day Fat-free Pumpkin Pie (ovo Lacto) is a pies recipe made with Dry Bread Crumbs, Sugar, Salt, Cinnamon, and Evaporated Skim Milk. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 cup
• 2/3 cup
• 1/2 tsp
• 1 tsp
• 1 1/4 cup

Method (preview)

1. 1

   Scatter crumbs over & evenly press into surface.

2. 2

   Spray crumbs with spray & bake crust on middle rack @ 350 for 10-15 min till dry

3. 3

   & lightly colored.

4. 4

   Cool on rack. If using fresh pumpkin, rinse, stem & halve pumpkin.

5. 5

   Scrape away seeds (bake them on jelly roll pan with dash of salt if desired) and filaments & cut into 2 ″ chunks.

6. 6

   Using paring knife, remove skin & place pumpkin in lg baking dish.

7. 7

   Add 1/2 c water & cover dish tightly with foil.

8. 8

   Bake @ 350 about 1 hr, till soft, checking to make sure that water has not evaporated, adding more if needed.

9. 9

   Cool & puree pumpkin in food processor.

10. 10

    If there is more than needed, salt leftovers lightly & freeze up to several months in tightly sealed plastic container.

11. 11

    To prepare filling, scrape cooked fresh pumpkin or canned pumpkin into bowl & whisk in egg whites.

12. 12

    Whisk in sugar, salt, cinnamon, ginger, nutmeg & evap milk, one ingredient at a time, whisking smooth between each addition.

13. 13

    Pour into prepared crust. more than a few hours in advance of serving.

14. 14

    Clegg. 1.80á