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

Bon appetit!