Ingredients
- 4 egg whites
- 1 pie crust
- 15 oz pumpkin (canned)
- 14 oz fat-free sweetened condensed milk
- 1 tsp cinnamon (ground)
- 1 tsp salt
- 1 tsp ginger (ground)
- 1 tsp nutmeg (ground)
Preheat oven to 425 F.
In mixer bowl, combine all ingredients except pastry shell; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350 F., bake 25 to 30 minutes longer or until knife inserted 1 inch from edges comes out clean. Cool. Garnish as desired. Refrigerate leftovers.
