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Faux Pumpkin Pie for the glycemicly challenged

October 30, 2009

Here is a non-technical and very palatable pumpkin soufflé-like comfort food for people who cannot have piecrust or sugar. These things become an acquired taste with discipline, but this is actually very good.

Faux Pumpkin Pie

1 29-oz can pumpkin — not pumpkin pie filling
4 eggs
1 teaspoon each of: ginger, cinnamon, nutmeg
1/2 teaspoon each of: cloves, salt

Separate eggs into two bowls. Whip egg whites until frothy and stiff. Combine pumpkin and spices with egg yolks and mix thoroughly. Fold in egg whites. Butter a pie pan — a silicon brush works wonderfully well for this — and pour in pumpkin mixture. Bake at 350° and begin testing for doneness after 45 minutes. My oven took an hour.

Faux Pumpkin Pie works as a breakfast or lunch entrée, or as a dinner side dish, or as a dessert.


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