Crustless Pumpkin Pie

• 1 (16 oz.) can solid pack pumpkin
• 1 (12 oz.) can evaporated skim milk (undiluted)
• 2 whole eggs
• 2 egg whites
• 3/4 c. granulated sugar
• 1/2 c. graham cracker or vanilla wafer crumbs
• 1 c. whipped cream
• 1 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1/4 tsp. ground ginger
• 1/8 tsp. salt

1. In large bowl, combine pumpkin, evaporated milk, eggs and egg whites.
2. Beat until blended and smooth.
3. Mix in sugar, cinnamon, allspice, ginger and salt, blending well.
4. Stir in crumbs.
5. Spray high sided 9-inch pie plate with nonstick cooking spray.
6. Pour pie filling into pie plate.
7. Bake in preheated 325u0b0 oven for 45 to 55 minutes, until a knife inserted near center comes out clean.
8. Cool pie on wire rack; refrigerate overnight.
9. Cut in wedges; serve with small dollop of whipped cream.
10. Makes 10 servings.

solid pack pumpkin, milk, eggs, egg whites, sugar, graham cracker, whipped cream, ground cinnamon, ground allspice, ground ginger, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=237151 (may not work)