Crustless Pumpkin Pie

• 1 can (15 ounces) solid-pack pumpkin
• 1 can (12 ounces) fat-free evaporated milk
• 1/2 cup egg substitute
• 2 egg whites
• Sugar substitute 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 (about 3 whole crackers)
• Reduced-fat whipped topping and additional cinnamon, optional

1. In a large bowl, beat the first nine ingredients until well blended. Stir in cracker crumbs.
2. Pour into a 9-in. pie plate coated with cooking spray. Bake at 325u0b0 for 50-55 minutes or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Garnish each serving with whipped topping and cinnamon if desired. Refrigerate leftovers.

solidpack pumpkin, milk, egg substitute, egg whites, sugar substitute, ground cinnamon, ground allspice, ground ginger, salt, graham cracker crumbs, cinnamon

Taken from www.tasteofhome.com/recipes/crustless-pumpkin-pie/ (may not work)