Great Recipes from the Downtown Hastings
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Hearty Pumpkin Pie (Honorable Mention)

Graham cracker pie crust preparation:

Separate one egg (save yolk), beat whites, then coat pie crust using pastry brush gently
but completely. Bake egg-white painted pie crust 5 minutes at 375 deg. (This prevents soggy pie crust).
Remove pie crust and raise temperature to 425 deg.

Filling:

Mix dry ingredients in small bowl. Beat two eggs plus remaining yolk and left over whites in large bowl,
add pumpkin and beat until well mixed. Add the bowl of dry ingredients mixing well. stir in evaporated
skim milk making sure to use all milk solids, while continuing to whisk mixture until all is very
smooth and quite runny.

Baking:

Place prepared pie crust on a cookie sheet. Fill pumpkin mixture to pie crust top. Place cookie sheet
and pie into the 425 deg. oven and bake for 15 minutes. Lower temperature 350 deg. and bake for
35 to 50 minutes. Begin checking doneness after 35 minutes by inserting a table knife into center
of pie every 3 - 5 minutes. When knife comes out of the center  clean, pie is done.

Notes:

Cookie sheet is used because flimsy aluminum pie pans flex easily and the pie mixture will spill.

This is a heart- healthy recipe since there are no lards or other saturated fats used to make the crust,
no fats contained in the evaporated milk and pumpkin mix. The only added fats are in the egg yolks,
which provide minimal amounts per serving of pie. Less sugar is used compared to most pumpkin
pie recipes, so pumpkin flavor is fuller, yet still sweet enough.

This recipe was adopted from the Libby's recipe on their can of pumpkin. Preparation time is about
20 minutes , plus baking time.

This Recipe Courtesy of:

Jack Bogrand