TASTY TUESDAY

PUMPKIN PIE

Sorry, no pic; still on John's laptop-I don't feel like fiddling with uploading from camera to here-all the connections are in the back and the AC is wanky-so don't like to move it around.

Anyway-I had a request for my pumpkin pie recipe that I made last week-I use fresh pumpkin. I don't make my own crust though.

So, here it is

1 pre-made frozen pie crust of your choosing
2 cups of chopped pumpkin (or butternut squash-whatever is available)
3 egg whites
2 TBL brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp nutmeg
1 small can (I think it was 185 ml)light evaporated milk

Boil pumpkin until it's soft enough to mash-drain. Mash then add all other ingredients (except pie crust) and blend with mixer. Will be quite runny. Put pie crust onto a baking sheet (keep crust in the tin it came in)-unless you are making your own crust-then a glass pie plate is fine. Pour pumpkin mixture into crust. Bake for 15 minutes at 200C (425F) then reduce to about 180C (350F) and bake for about 40-45 minutes-or until knife inserted near centre comes out clean.

It's yummy-and pretty darn healthy with pumpkin and egg whites and minimal added sugar! I served with a reduced fat whipped topping.

Enjoy!