Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------CRUST--------------------------------
1 c Dry bread crumbs

--------------------------FILLING-------------------------------
1 sm Sugar pumpkin -- 2 # OR
1 1/2 c Pumpkin, canned
4 Egg whites
2/3 c Sugar
1/2 ts Salt
1 ts Cinnamon
1/4 ts Ginger OR
1 ts Finely grated fresh
Gingerroot
1/4 ts Nutmeg
1 1/4 c Evaporated skim milk

To prepare 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 for 10-15 min
till 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 c water
cover dish tightly with foil. Bake # 350 about 1 hr, till 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 evap milk, one
ingredient at a time, whisking smooth between each addition. Pour
into prepared crust. Bake # 350 till filling is set, 1 hr. Cool on
rack. Refrigerate if prepared more than a few hours in advance of
serving. Posted on Prodigy by Kim Clegg.

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