Pumpkin Pie With Brown Sugar
|9 inch baked pie crust||1 , microwave baked|
|Eggs||3 Small, divided|
|Canned pumpkin||1 Cup (16 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Evaporated milk||1 1⁄3 Cup (21.33 tbs)|
Blend 1 egg yolk in medium mixing bowl or 2-qt casserole at low speed.
Reserve the white.
With soft brush, coat the shell with some beaten yolk to seal holes.
Microwave at High 30 to 60 seconds, or until yolk is set.
Add 2 eggs and remaining ingredients, except the egg white, to leftover beaten yolk.
Blend well at low speed.
Beat white until soft mounds form.
Stir into pumpkin mixture.
Microwave at High 3 minutes, stirring after 1 1/2 minutes.
Reduce power to 50% (Medium).
Microwave 6 to 9 minutes, oruntil mixture is very hot and slightly thickened, stirring with wire whisk after 2 minutes, then every minute.
Pour into shell.
Fill to about 1/4 in of top flute.
Set pie on wax paper in oven.
Microwave at 50% (Medium) 11 to 26 minutes for 9-in pie, 14 to 33 minutes for 10-in or 9-in deep-dish pie, or until set in center, rotating 1/3 turn every 4 minutes.