packed dark brown sugar
1 1/2 cups
1 1/4 cup
canned evaporated skim milk
orange zest (orange peel), finely chopped
egg whites, lightly beaten
rum (you can substitute orange juice for the rum if you prefer)
- 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.
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