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    Pumpkin: 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.

 

 

 

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