Name: Crustless Pumpkin Pie
Yield: 4 servings
Ingredients: 1 (16 oz.) can solid pack pumpkin; 1 (12 oz.) can evaporated skim milk; 2 whole eggs; 2 egg whites; 3/4 c. sugar; 1 tsp. ground cinnamon; 1/4 tsp. ground allspice; 1/4 tsp. ground ginger; 1/8 tsp. salt; 1/2 c. graham cracker or vanilla wafer crumbs

Servings: 4 persons

1 (16 oz.) can solid pack pumpkin
1 (12 oz.) can evaporated skim milk
2 whole eggs
2 egg whites
3/4 c. sugar
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. salt
1/2 c. graham cracker or vanilla wafer crumbs

1
In large bowl, combine pumpkin, milk, eggs and egg whites; beat until blended and smooth.
2
Mix in sugar, all spices and salt, blending well.
3
Stir in crumbs.
4
Spray high sided 9-inch pie plate with nonstick cooking spray.
5
Pour pie filling into pie plate. Bake in preheated 325u00b0 oven for 45 to 55 minutes, until a knife inserted near center comes out clean.
6
Cool pie on wire rack; refrigerate overnight or at least 4 hours.
7
Cut in wedges; serve with dollop of whipped cream.
8
Do not forget to spray pie plate.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Crustless Pumpkin Pie

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