Crustless Pumpkin Pie
|Canned pumpkin||15 Ounce (1 Can)|
|Evaporated skim milk||12 Ounce (1 Can)|
|Egg/Equivalent egg substitute||2|
|Sugar/Equivalent artificial sweetener||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Reduced fat graham cracker crumbs||1⁄2 Cup (8 tbs)|
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.
If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon.
Store in the refrigerator.