Yield: 10 servings
Measure | Ingredient |
---|---|
1 pounds | Can solid pack pumpkin |
1 ounce | 12 can evaporated milk |
2 \N | Whole eggs |
2 \N | Egg whites |
¾ cup | Sugar |
1 teaspoon | Ground cinnamon |
¼ teaspoon | Ground allspice |
¼ teaspoon | Ground ginger |
⅛ teaspoon | Salt |
½ cup | Graham-cracker or |
½ cup | Vanilla wafer crumbs |
1 cup | Whipped cream (optional) |
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. Nutrients per serving: calories 166, protein 5g, carbohydrates 27g, total fat 9g (saturated fat 5g), dietary fiber 1 g, cholesterol 70mg, sodium 125mg. Modern Maturity, December/January 1994