vrijdag 22 november 2013

Pumpkin Pie Filling (Kopie)

•3 egg whites
•1 16-oz can solid pack pumpkin
•1/2 cup maple syrup
•1 1/4 tsp cinnamon
•1/4 tsp ginger
•1/4 tsp cloves
•1/8 tsp nutmeg
•1 Tbsp cornstarch
•1 1/2 cups evaporated skim milk

Preheat oven to 425 F. Lightly beat egg whites. Combine all ingredients, mix until well blended. Pour mixture into pie crust, bake 15 minutes, reduce heat to 325 F. Bake 30-40 minutes more, until knife inserted in the center of the pie comes out clean.

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