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Receta Thanksgiving Day Fat Free Pumpkin Pie (Ovo Lacto)
by Global Cookbook

Thanksgiving Day Fat Free Pumpkin Pie (Ovo Lacto)
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Ingredientes

  • 1 c. Dry bread crumbs
  • 1 sm Sugar pumpkin 2 # or possibly
  • 1 1/2 c. Pumpkin, canned
  • 4 x Egg whites
  • 2/3 c. Sugar
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 1/4 tsp Ginger or possibly
  • 1 tsp Finely grated fresh gingerroot
  • 1/4 tsp Nutmeg
  • 1 1/4 c. Evaporated skim lowfat milk

Direcciones

  1. To prepare crust, generously spray 9" Pyrex pie plate with vegetable cooking spray. Scatter crumbs over & proportionately press into surface. Spray crumbs with spray & bake crust on middle rack @ 350 for 10-15 minutes until dry & lightly colored. Cold on rack. If using fresh pumpkin, rinse, stem & halve pumpkin. Scrape away seeds (bake them on jelly roll pan with dash of salt if you like) and filaments & cut into 2" chunks. Using paring knife, remove skin & place pumpkin in lg baking dish. Add in 1/2 c water & cover dish tightly with foil. Bake @ 350 about 1 hr, until soft, checking to make sure which water has not evaporated, adding more if needed. Cold & 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 possibly canned pumpkin into bowl & whisk in egg whites. Whisk in sugar, salt, cinnamon, ginger, nutmeg & evap lowfat milk, one ingredient at a time, whisking smooth between each addition. Pour into prepared crust. Bake @ 350 until filling is set, 1 hr. Cold on rack.
  2. Chill if prepared more than a few hrs in advance of serving.