Healthy Pumpkin or Sweet Potato Pie

Preheat oven to 350 degrees.

1 unbaked deep-dish pie shell ( I used store-bought, frozen, but you can make your own to control sodium- and fat-content even more).

1 1/4 cups canned pumpkin (NOT a mix, just the pumpkin)

3/4 cup sugar

1/4 tsp. ground ginger

2 tsp. ground cinnamon

1 tsp. unbleached flour

3 egg whites, lightly beaten

1 cup non-fat evaporated milk

1 tsp. vanilla extract

Mix the pumpkin, sugar, spices, flour, egg whites, evaporated milk, and vanilla extract well. Pour into the pie shell and bake in the preheated oven for 45 to 50 minutes or until a knife inserted near the middle comes out clean. Serves 10.

 You can substitute mashed sweet potato for the pumpkin, too! Just peel, cube, and steam the sweet potato for about ten minutes or until tender, then mash it or blend it in a food processor. Cut back the sugar to 1/2 cup.