Saturday, October 12, 2013

Ghost Pumpkin Pie


This is a white pumpkin pie you can only make once a year when white pumpkins and pumpkin pie spice coffee creamer comes to market...Its delicious



Ghost Pumpkin Pie

1 small white pumpkin, seeded, cut in half, stalk removed
3/4 cup liquid Egg Whites
3 T non instant vanilla pudding mix
1/2 cup non fat dry milk
1-1/2 cups Pumpkin spice Coffee creamer
1/2 cup sugar
Prerolled pie crust (preferably Aldi brand)


Put the pumpkin in a steamer and steam until fork tender
Put on a plate to cool.
Then Scrape out the insides until you have 3 cups, packed pumpkin pulp.
Put the pumpkin, egg whites, pudding mix, milk, sugar and coffee creamer in a blender and puree until smooth.

Place the crust in a pie plate and smooth out and mold.
Pour in the pumpkin puree.
 Bake in a preheated 400 degree oven for 40 to 70 mins
It depends on the moisture content of the pumpkin you choose,
Let cool and serve

After 15-20 minutes place a tinfoil strip over the crust so it doesnt get too brown before the center is done.
If you want a completely white topped pie tent the entire top with foil so it wont brown
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