pumpkin pie (thing)

A lighter alternative to your already phatty holiday feast. Egg whites give it more of a moussey consisitency and I find it much more refreshing after gorging myself on starch and triptophane.

Lola's Lighterside Pumpkin Pie
serves 8

get this:

• 1 9 inch perfect pie crust(click there for recipe)
• 3/4 cup granulated sugar
• 1 tblsp cornstarch
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 2 egg whites
• 2 cups (16 oz)Pure Pumpkin (not pumpkin pie filling, just raw pumpkin in a can)
• 12 oz can Evaporated Milk

do this:

• Combine sugar, cornstarch, cinnamon, ginger and salt in small bowl.
• Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour into pie shell.
• Bake for 15 minutes in a 425 degree oven. Reduce temperature to 350 degrees and bake for additional 30 to 40 minutes or until knife inserted near center comes out clean. Cool one hour then chill in fridge 2 hours. (Do not freeze as this will cause filling to separate from crust.)