No Crust Pumpkin Pie
- 1 (15 or 16 oz.) can solid pack pumpkin
- 1 (12 oz.) can evaporated skim milk (undiluted)
- 2 whole low cholesterol eggs
- 2 egg whites
- 3/4 c. granulated sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 1/4 tsp. ground ginger
- 1/8 tsp. salt
- 1/2 c. graham cracker or vanilla wafer crumbs
- 1 c. low-fat whipped topping
- In large mixing bowl, combine pumpkin, evaporated skim milk, low cholesterol eggs and egg whites; beat until blended and smooth. Mix in sugar, cinnamon, allspice, ginger and salt, blending well. Stir in crumbs. Spray deep-dish 9-inch pie plate with nonstick cooking spray. Pour pie filling into pie plate. Bake in preheated 325u0b0 oven 45 to 55 minutes until a knife inserted near center comes out clean. Cool pie on wire rack and refrigerate overnight. Serve in wedges with small dollop of low-fat whipped topping. Makes 8 servings.
solid pack pumpkin, milk, eggs, egg whites, sugar, ground cinnamon, ground allspice, ground ginger, salt, graham cracker, lowfat whipped topping
Taken from www.cookbooks.com/Recipe-Details.aspx?id=17388 (may not work)