-FILLING
2 c Pumpkin
1 cn Evaporated skimmed milk —
(12 oz)
1/2 c Egg whites — whipped
1/2 c Granulated sugar
1/2 c Unbleached flour
1 ts Cinnamon
1/2 ts Ginger
1/4 ts Nutmeg
1/8 ts Cloves
3/4 ts Baking powder
1/8 ts Salt
2 ts Orange peel — grated
-TOPPING
1/4 c Brown sugar — packed
1/4 c Rolled oats
1 tb Margarine — melted
Preheat oven at 350. Prepare a pie pan with cooking spray and flour.
To prepare, filling, combine pumpkin, milk, and egg whites in a
mixing bowl. In another mixing bowl, combine granulated sugar, flour,
cinnamon, ginger, nutmeg, cloves, baking powder, salt, and orange
peel. Mix wet ingredients with dry ingredients just until moistened.
Pour entire mixture into prepared pan. To prepare topping, combine
brown sugar, oats, and margarine in a smaller bowl until thoroughly
blended. Then, sprinkle over filling. Bake for 50 to 55 minutes.
Cool 15 minutes. Refrigerate about 4 hours or until chilled.
Yields
10 servings