"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

LIGHTER LIBBY'S PUMPKIN PIE Recipe

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This recipe for LIGHTER LIBBY'S PUMPKIN PIE, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Hagen
Added: Tuesday, August 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 unbaked 9 inch pie shell
3/4 C granulated sugar
1 T cornstarch
1/2 tsp ground ginger
1 tsp cinnamon
1/2 tsp salt
2 large egg whites
1 (15 oz) can Libbys pumpkin
1 (12 oz) can carnation fat free evaporated milk
light whipped cream optional

Directions:
Directions:
MIX sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. POUR into pie shell. BAKE in preheated 425 F. oven for 15 minutes. Reduce temperature to 350 F.; bake for additional 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Garnish with light whipped cream, if desired. Serve immediately or refrigerate.

 

 

 

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