---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Thanksgiving Day Fat Free Pumpkin Pie
 Categories: Pies, Low cal, Bakery
      Yield: 6 Servings
 
           Crust:
      1 c  Dry bread crumbs
           Filling:
      1 sm Sugar pumpkin (2 lb) -OR-
  1 1/2 c  Canned pumpkin
      4    Egg whites
    2/3 c  Sugar
    1/2 ts Salt
      1 ts Cinnamon
    1/4 ts Ginger or
      1 ts Fresh ginger; finely grated
    1/4 ts Nutmeg
  1 1/4 c  Evaporated skim milk
 
  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°F for 10 to 15 minutes
  until 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 cup water & cover dish
  tightly with foil. Bake @ 350°F for about 1 hour, until 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 & evaporated milk, one ingredient at a time,
  whisking smooth between each addition. Pour into prepared crust.
  Bake @ 350°F until filling is set, 1 hour. Cool on rack.
  Refrigerate if prepared more than a few hours in advance of
  serving.

  Posted by: Kim Clegg
 
-----