To prepare crust, generously spray 9" Pyrex pie plate with vegetable cooking spray. Scatter crumbs over & evenly press into surface. Spray crumbs with spray & bake crust on middle rack 350ºF. for 10-15 min till dry & lightly colored. Cool on rack. If using fresh pumpkin, rinse, stem & halve pumpkin. Scrape away seeds (bake them on jelly roll pan with dash of salt if desired) and filaments & cut into 2" chunks. Using paring knife, remove skin & place pumpkin in large baking dish. Add 1/2 cup of  water & cover dish tightly with foil. Bake 350ºF.  about 1 hour, till soft, checking to make sure that water has not evaporated, adding more if needed. Cool & puree pumpkin in food processor. If there is more than needed, salt leftovers lightly & freeze up to several months in tightly sealed plastic container. To prepare filling, scrape cooked fresh pumpkin or canned pumpkin into bowl & whisk in egg whites. Whisk in sugar, salt, cinnamon, ginger, nutmeg & evaporated milk, one ingredient at a time, whisking smooth between each addition. Pour into prepared crust. Bake 350ºF. until filling is set, 1 hour. Cool on rack. Refrigerate if prepared more than a few hours in advance of serving.

Posted on Prodigy by Kim Clegg. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip


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