Recipe by Sarah Phillips © 2000 Sarah Phillips CraftyBaking.com Healthy Oven is a registered trademark of Sarah Phillips
Variation: Libby's Classic Pumpkin Pie and Variations
Thanksgiving is a time for indulgence, and most healthy eaters would consider pumpkin pie one of those once-in-awhile luxuries. While this version uses evaporated skimmed milk, egg whites and a lean pie crust, it has an old-fashioned flavor. Serve with my Healthy Oven New Whipped Cream.
PIE RECIPE HELP /
1 recipe Healthy Oven Perfect Pie Dough
One 15-ounce can or 1 3/4 cups pumpkin puree or Homemade Pumpkin or Hubbard Squash Puree
One 12 fluid ounce can evaporated skimmed milk
1 cup dark brown sugar, packed
1 large egg
2 large egg whites
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1. Roll out the pie dough, fit into a 9-inch ovenproof glass pie pan, and fold the excess dough flush with the edge of the pan, and fold the excess dough flush with the edge of the pan. over with plastic wrap and freeze for 1 hour or refrigerate overnight.
2. Position a rack in the bottom third of the oven and place a baking sheet on the rack. Preheat to 350 degrees F.
3. In a medium bowl, stir the pumpkin, skimmed milk, brown sugar, egg, egg whites, ginger, cinnamon, and nutmeg until the sugar dissolves. Pour into pie crust, and place pan on the hot baking sheet in the oven.
4. Bake until the filling looks set (except for the very center, which will jiggle when the pie is shaken, but will firm up when chilled), about 1 hour. Cool to room temperature in the pan on a wire cake rack. Cover with plastic wrap and refrigerate until chilled, at least 2 hours or overnight. Serve chilled.
Per serving with crust and without whipped cream: calories, 244 (10 percent from protein; 68 percent from carbohydrates; 22 percent from fat); fat 6g (saturated 3g), cholesterol 57mg; protein 6g; carbohydrate 43g; fiber 1.0 g; sodium 107mg
Recipe by Sarah Phillips, Healthy Oven Baking Book, Doubleday, 1999