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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | cups | milk, 1% with added vitamin A | 1 | cup | granulated sugar substitute (splenda) | 2 | cups | pumpkin puree, canned | 5 | large | eggs | 1 | dash | salt | 1/2 | teaspoon | ground ginger | 1 | teaspoon | cinnamon, ground | 3 | crusts, single 9" | Pie crust, standard-type, frozen, ready-to-bake, enriched | 1 | tablespoon | butter |
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Steps
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Sequence
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Step
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| | 1 | Preheat Oven to 400 | | 2 | melt butter | | 3 | seperate eggs | | 4 | mix all ingredients together except pie shells and egg white | | 5 | beat egg whites to a stiff peak | | 6 | fold egg whites into pumpkin mixture | | 7 | fill pie shells and cook for 20 minutes at 400 | | 8 | reduce heat to 350 cook until knife comes out clean (about an hour) |
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