I’m not much of a baker, but my husband loves pumpkin pie, so I decided to try out a recipe. I used a pre-made crust as a shortcut. Preheat oven to 425. Combine ¾ cup brown sugar, 1 ½ tsp cinnamon, ½ tsp each ginger and allspice, ¼ tsp nutmeg, ¼ tsp salt, and 1/8 tsp ground cloves. Add 12 oz of evaporated non-fat milk, then whisk in 3 large egg whites and 1 large egg. Once blended, stir in 15 oz unsweetened pumpkin puree until smooth. Pour mixture into a pre-made crust (here, I used a frozen one from Whole Foods), then bake on the lowest rack of your oven for 10 minutes. Then lower oven temp to 350 and continue baking for an additional 50 minutes or until almost set (I found the latter hard to gauge). Cool completely on a wire rack. This recipe is from Cooking Light, Classic Pumpkin Pie, with slight modifications (this recipe called for “pumpkin pie spice” without further guidance, so I based the spices on those listed another pumpkin pie recipe). (Nov. 2013)
Cooking Adventures 