Lighten-Up Pumpkin Pie
1 ½ cups crushed ginger snaps or graham crackers
1 ½ tbsp safflower oil
2 egg whites
1 whole egg
1 scant cup loosely packed organic brown sugar
1 tsp finely grated orange or lemon peel
1 tsp each of ground ginger, cinnamon, ground cardamom and sea salt
1/8 tsp each ground allspice and mace
1 (12 oz) can evaporated milk, preferable skim
1 (14 oz) can organic pumpkin puree (not pie filling)
1) Place crumbs in a deep-dish (9 or 10 inch pie plate). Drizzle with oil. Using a fork, stir to moisten. Using your hands press crumbs against the bottom and up the sides of the pan – the crust should look crumbly. Refrigerate while making the filling, allowing the crust to set a little.
2) Lightly beat egg whites and whole egg. Whisk in brown sugar, grated peel, spices and seal salt. Whisk in milk and pumpkin puree. Pour over crust. Place pie on a baking sheet. Bake in centre of preheated 300 F oven until centre is almost set when pan is jiggled, 60 to 75 minutes.
Timesaving Tip: Pie tastes best the same day it’s made. However, it will keep well if covered and refrigerated overnight. The flavors blend as it sits, so a good alternative is to make the pie filling and crust the day before. Wrap and refrigerate each separately. Fill crust and bake on serving day.