Title: Crustless Pumpkin Pie
Categories: Dessert Pie Lowcal
Yield: 10 Servings
| 1 | lb | Can solid pack pumpkin |
| 1 | oz | 12 can evaporated milk |
| 2 | | Whole eggs |
| 2 | | Egg whites |
| 3/4 | c | Sugar |
| 1 | ts | Ground cinnamon |
| 1/4 | ts | Ground allspice |
| 1/4 | ts | Ground ginger |
| 1/8 | ts | Salt |
| 1/2 | c | Graham-cracker or |
| 1/2 | c | Vanilla wafer crumbs |
| 1 | c | 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