Crustless pumpkin pie
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Can solid pack pumpkin |
| 1 | ounce | 12 can evaporated milk |
| 2 | Whole eggs | |
| 2 | 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) |
Directions
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