---------- Recipe via Meal-Master (tm) v8.02
  
       Title: THANKSGIVING DAY FAT-FREE PUMPKIN PIE (OVO LACTO)
  Categories: Prod.svc., Nov.
       Yield: 6 servings
  
 -----------------------------------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. 1.80á
  
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