Crustless pumpkin pie

10 servings

Ingredients

Quantity Ingredient
1 pounds Can solid pack pumpkin
1 ounce 12 can evaporated milk
2 Whole eggs
2 Egg whites
¾ cup Sugar
1 teaspoon Ground cinnamon
¼ teaspoon Ground allspice
¼ teaspoon Ground ginger
⅛ teaspoon Salt
½ cup Graham-cracker or
½ cup Vanilla wafer crumbs
1 cup Whipped cream (optional)

Directions

In large bowl combine pumkin, evaporated milk, eggs and egg whites: beat until blended and smooth. Mix in sugar, cinnamon, allspice, ginger and salt, blending well. Stir in crumbs. Spray high-sided 9-inch pie plate with nonstick cooking spray. Pour pie filling into pie plate. Bake in preheated 325 degree oven 45-55 minutes, until a knife inserted near center comes out clean. Cool pie on wire rack and refridge overnight. Cut in wedges and serve with small dollop of whipped cream. Nutrients per serving: calories 166, protein 5g, carbohydrates 27g, total fat 9g (saturated fat 5g), dietary fiber 1 g, cholesterol 70mg, sodium 125mg. Modern Maturity, December/January 1994

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