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Desserts-Pie: Crustless Pumpkin Pie (light)

Source of Recipe

Thelia Busse


List of Ingredients

1 can pumpkin -- (15 ounces)
1 can evaporated skim milk -- (12 ounces)
Egg substitute equivalent to 2 eggs
2 egg whites
Artificial sweetener equivalent to 3/4 cup sugar*
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup reduced fat graham cracker crumbs
Light whipped topping and additional -- optional
cinnamon

*Sweet 'N Low or Sweet One are recommended for baking.


Recipe

In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sweetener; beat until smooth. Add the spices and salt; beat until well mixed. Stir in graham cracker crumbs. Pour into a 9-in. pie plate that has been coated with nonstick cooking spray. Bake at 325¼F for 50-55 minutes or until a knife inserted near the center comes out clean. Cool. If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon. Store in the refrigerator.

Yield: 8 servings.