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Crustless Pumpkin Pie

  • on February 13, 2009
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Ingrients & Directions


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

Yields
10 Servings

Article Categories:
Pies

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