Crustless Pumpkin Pie

• 1 pound pumpkin puree (canned)
• 12 ounce evaporated milk
• 2 large eggs whole
• 2 each egg whites
• 3/4 cup sugar
• 1 teaspoon cinnamon ground
• 1/4 teaspoon allspice ground
• 1/4 teaspoon ginger ground
• 18 teaspoon salt
• 1/2 cup vanilla wafer crumbs

1. In large bowl combine pumkin, evaporated milk, eggs and egg whites: beat until blended and smooth.
2. Mix in sugar, cinnamon, allspice, ginger and salt, blending well.
3. Stir in crumbs.
4. Spray high-sided 9-inch pie plate with nonstick cooking spray.
5. Pour pie filling into pie plate.
6. Bake in preheated 325F (160C) oven 45 to 55 minutes, until a knife inserted near center comes out clean.

pumpkin puree, milk, eggs, egg whites, sugar, cinnamon ground, allspice ground, ginger ground, salt, vanilla wafer crumbs

Taken from recipeland.com/recipe/v/crustless-pumpkin-pie-42790 (may not work)