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Neotraditional Pumpkin Pie

8 servings  

  • 1 all-ready pie crust

  •    FILLING:
  • 1 cup pumpkin puree
  • 4 large egg whites, lightly beaten,
       (or 2 whole eggs)
  • 2 cups evaporated skim milk
  • 1 teaspoon vanilla
  • 3/4 cup dark brown sugar
  • 1 Tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt

Set oven rack in lower third of oven, preheat to 425°.

In a medium-sized bowl, whisk together pumpkin, eggs, milk and vanilla. In a small bowl, combine brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt; rub mixture through a sieve into pumpkin mixture and whisk until incorporated.

Pour the filling into a prepared pie crust shell and bake for 12 minutes. Reduce heat to 350° and bake for about 60 more minutes, or until the filling is set and a knife inserted in the center comes out clean. During baking, cover edges with foil if they are browning too quickly. Cool on a rack

Nutrition Facts
Amount Per Serving: Calories 305 - Calories from Fat 107
Percent Total Calories From: Fat 35%, Protein 12%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 3g, Cholesterol 2mg, Sodium 504mg, Total Carbohydrate 40g, Dietary Fiber 1g, Protein 10g, Vitamin A 7006 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units

Bon appetit!

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Barricks Insurance Services
276 N El Camino Real #6, Oceanside, CA 92058
Phone:   (310) 678-6315

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