Pumpkin Pie Recipe
This is a kick ass Pumpkin Pie recipe which will knockout anyone who eats it. Excuse my French please. I never fail to eat Dessert while dining out and this is the most common dish that I order. A real hit every time, this Pumpkin Pie is not to be missed!
Ingredients
1 1/2 cups fat-free cookies, ground into fine crumbs
3 egg whites, lightly beaten
1 (16-ounce) can solid pack pumpkin
1/2 cup maple syrup
1 1/4 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
dash of nutmeg
1 tablespoon arrowroot
1 1/2 cups (12 fluid ounce can) evaporated skim milk
Directions
Preheat oven to 425°F.
Moisten fingers with water and press cookie crumbs over bottom and sides of 10-inch glass pie pan.
Chill while preparing remaining ingredients.
Combine egg whites, pumpkin, maple syrup, spices, arrowroot and evaporated milk in a large bowl, and mix until well blended.
Pour mixture into prepared pie pan and smooth top with spatula.
Bake for 15 minutes, reduce temperature to 325°F and bake for an additional 40-50 minutes or until knife inserted near center comes out clean.
Serve warm or at room temperature.
Moisten fingers with water and press cookie crumbs over bottom and sides of 10-inch glass pie pan.
Chill while preparing remaining ingredients.
Combine egg whites, pumpkin, maple syrup, spices, arrowroot and evaporated milk in a large bowl, and mix until well blended.
Pour mixture into prepared pie pan and smooth top with spatula.
Bake for 15 minutes, reduce temperature to 325°F and bake for an additional 40-50 minutes or until knife inserted near center comes out clean.
Serve warm or at room temperature.
