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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 7 |
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Everyone loves this pumpkin pie even people who usually eat pumpkin pie. Originally from a Grange cookbook I adapted it so my son and I could eat it as we are allergic to milk. It has a wonderful texture and is just delicious. Doesn't taste like it's 209 calories. Ingredients:
2 1/2 cups pumpkin |
1 cup brown sugar |
1 1/2 teaspoons cinnamon |
1/4 teaspoon clove |
1/2 teaspoon ginger |
1/2 teaspoon salt |
3 eggs, separated |
1 cup rice dream milk |
1/4 cup willow run soy margarine |
1 8-inch unbaked pie shell |
Directions:
1. combine pumpkin, sugar and spices .
2. Beat egg yolks slightly; add milk and melted margarine to mmixture, blending thoroughly .
3. Fold in stiffly beaten egg whites .
4. Pour into unbaked pie shell.
5. Bake in preheated 450 degree oven 10 minutes, reduce heat to 350 degrees and bake 35 minutes longer or until tooth pick inserted in pumpkin comes out clean .
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