Ginger Pumpkin Pie
|Unbaked pie shell||9 Inch (Use 1/2 Recipe Basic Pie Dough)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground cloves||1 Pinch|
|Pumpkin puree||16 Ounce (1 Can)|
|Evaporated skim milk||1 1⁄4 Cup (20 tbs)|
|Egg whites||3 Large|
Preheat oven to 350° F.
Bake pie crust until lightly browned, about 10 minutes.
Remove from oven and let cool to room temperature.
Preheat oven to 450° F.
In a large bowl, beat all filling ingredients until no lumps remain.
Pour into pie shell and bake 10 minutes.
Reduce heat to 325° F and bake 50 minutes more, or until a knife inserted in the center comes out clean.