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Crustless Pumpkin Pie

Chef.at.Home's picture
This Crustless Pumpkin Pie is one of the best pumpkin pies I've ever eaten of late. Try these deliciously spiced pies with whipped topping for your next dessert . Feel free to express yourself about this Crustless Pumpkin Pie.
Ingredients
  Canned pumpkin 15 Ounce (1 Can)
  Evaporated skim milk 12 Ounce (1 Can)
  Egg/Equivalent egg substitute 2
  Egg whites 2
  Sugar/Equivalent artificial sweetener 3⁄4 Cup (12 tbs)
  Ground cinnamon 1 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Reduced fat graham cracker crumbs 1⁄2 Cup (8 tbs)
Directions

In a mixing bowl, combine pumpkin, milk, egg substitute, egg whites and sweetener; beat until smooth.
Add spices and salt; beat until well mixed.
Stir in graham cracker crumbs.
Pour into a 9-in.pie plate that has been coated with nonstick cooking spray.
Bake at 325° for 50-55 minutes or until a knife inserted near the center comes out clean.
Cool.
If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon.
Store in the refrigerator.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Pie
Interest: 
Everyday

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