Crustless Pumpkin Pie

---------- Recipe via Meal-Master (tm) v8.02

Title: CRUSTLESS PUMPKIN PIE
Categories: Desserts, Pies, Low-cal
Yield: 10 servings

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

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