Crustless Pumpkin Pie

  • on June 4, 2008
  • Likes!

Ingrients & Directions

1 lb Can solid pack pumpkin 1/4 ts Ground allspice
1 oz 12 can evaporated milk 1/4 ts Ground ginger
2 Whole eggs 1/8 ts Salt
2 Egg whites 1/2 c Graham-cracker or
3/4 c Sugar 1/2 c Vanilla wafer crumbs
1 ts Ground cinnamon 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

10 servings

Article Categories:

Leave a Reply

Your email address will not be published. Required fields are marked *

Food Menu
Food is home to 5,000+ of the web's best branded recipes! We cover everything. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Aliquam dictum nisl quis libero adipiscin!