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Food & Recipes

Foodie 411

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Light and Easy Pumpkin Custard Pie Recipe

This Recipe Is:

WebMD Recipe

Ingredients

1/3 cup
granulated sugar
1/3 cup
packed dark brown sugar
3/4 teaspoon
ground cinnamon
1/2 teaspoon
ground nutmeg
1 pinch
ground cloves
1 1/2 cups
canned pumpkin
1 teaspoon
vanilla extract
1 1/4 cup
canned evaporated skim milk
2 teaspoons
orange zest (orange peel), finely chopped
3
egg whites, lightly beaten
1/4 cup
rum (you can substitute orange juice for the rum if you prefer)
1 single
pie crust

Instructions

Preheat oven to 425°F.
In a large mixing bowl, combine sugars, cinnamon, nutmeg, and cloves on lowest speed. Beat in the pumpkin, vanilla, evaporated milk, orange peel, and egg whites.
Beat with electric mixer until nice and smooth. Fold in the rum.
Pour into prepared 9-inch, deep dish, unbaked pie crust and bake for 10 minutes. Reduce heat to 325°F and bake for 45 minutes more or until knife inserted in the filling comes out clean.
Let cool and refrigerate until served. Serve with a little dollop of light whipping cream if desired.

Reviewed July 16, 2012