Pies & Tarts
KEY INGREDIENTS
INGREDIENTS
- ●1 cup whole-wheat or honey graham cracker crumbs (from 8 graham cracker squares)
- ●1/2 cup whole-wheat pastry flour
- ●2 tablespoons canola or sunflower oil
- ●2 tablespoons dark brown sugar
- ●2 tablespoons ground flaxseed
- ●2 tablespoons wheat germ or ground pumpkin seeds
- ●2 teaspoons finely grated orange peel
- ●1 teaspoon ground ginger, divided
- ●1 large egg (with high omega-3 content, as noted on label), lightly beaten
- ●3/4 cup granulated sugar
- ●1 tablespoon cornstarch
- ●1 teaspoon ground cinnamon
- ●1/2 teaspoon salt
- ●2 large egg whites
- ●1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
- ●Light whipped cream (optional)
- ●1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk
MAKE IT
Step 1
Preheat oven to 350° F. Lightly grease 9-inch pie plate.
Step 2
Combine graham cracker crumbs, flour, oil, brown sugar, flaxseed, wheat germ, orange peel and 1/2 teaspoon ginger in medium bowl. Add egg; stir until moistened. Gently press mixture onto bottom and up side of prepared pie plate.
Step 3
Bake for 20 minutes or until crust is golden brown. Cool completely on wire rack.
Step 4
Increase oven temperature to 425º F.
Step 5
Mix granulated sugar, cornstarch, cinnamon, remaining 1/2 teaspoon ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk.
Step 6
Pour into pie crust.
Step 7
Bake for 15 minutes. Reduce temperature to 350º F; bake for an 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.
