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    Pumpkin: Crustless Pumpkin Pie


    Source of Recipe


    Modern Maturity December/January 1994

    List of Ingredients




    1 lb Can solid pack pumpkin
    1 12 oz can evaporated milk
    2 Whole eggs
    2 Egg whites
    3/4 c Sugar
    1 t Ground cinnamon
    1/4 ts Ground allspice
    1/4 ts Ground ginger
    1/8 ts Salt
    1/2 c Graham-cracker or 1/2 c Vanilla wafer crumbs
    1 c Whipped cream (optional)

    Recipe



    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.

 

 

 

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