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Pumpkin Pie

Love.Food's picture
  Paprika 1 (For Single Crust Pie)
  Canned pumpkin 16 Ounce
  Sugar 2⁄3 Cup (10.67 tbs)
  Ground cinnamon 1 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground cloves/Ground allspice 1⁄8 Teaspoon
  Egg whites 4
  Evaporated skim milk 1 Cup (16 tbs)
  Water 1⁄4 Cup (4 tbs)
  Frozen whipped dessert topping 8 Tablespoon, thawed

Prepare Pastry for Single-Crust Pie and line a 9-inch pie plate as directed.
For pie filling, in a large mixing bowl stir together the pumpkin, sugar, cinnamon, ginger, and cloves or allspice.
Add the egg whites.
Beat the mixture with a fork till combined.
Stir in the evaporated skim milk and water.
Place the pastry-lined pie plate on an oven rack.
Pour the pumpkin mixture into the pie plate: Cover the edge of pie crust with foil.
Bake in a 375° oven for 25 minutes.
Remove the foil.
Bake for 25 to 30 minutes more or till a knife inserted near the center comes out clean.
Cool, on a wire rack.
Cover and store (the pie in the refrigerator.
If desired, serve the pie with the whipped topping.

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Pumpkin Pie Recipe