1 1/2 cups canned pure pumpkin
2 tablespoons unsalted butter, melted
1/2 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon fresh lemon juice
1 teaspoon grated orange zest, if desired
A pinch of ground cinnamon
A pinch of ground nutmeg
6 egg whites
Preheat the oven to 350 degrees Fahrenheit (always cook with an adult).
- In a large bowl, combine all of the ingredients except the egg whites. In a small bowl, beat the egg whites until soft peaks form and fold the egg white mixture into the pumpkin mixture.
- Pour the mixture into a prepared piecrust, or use your favorite piecrust recipe for a single-crust pie, and bake the mixture for 35 minutes.