CRUSTLESS PUMPKIN PIE
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated skim milk
Egg substitute equivalent to 2 eggs 2 egg whites
Artificial sweetener equivalent to 3/4 cup sugar*
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup reduced-fat graham cracker crumbs
Light whipped topping and additional cinnamon, optional
In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and
sweetener; beat until smooth. Add the 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 degrees for 50-55 minutes or until a
knife inserted near the center comes out clean. Cool. If desired, garnish with
a dollop of whipped topping and sprinkling of cinnamon. Store in the
refrigerator. *Sweet N Low or Sweet One are recommended for baking. Yield: 8
servings. Diabetic Exchanges: One serving (without garnish) equals 1 starch,
1/2 skim milk; also, 116
calories, 166 mg sodium, 2 mg cholesterol, 16 gm carbohydrate, 7 gm protein, 3
gm fat.
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Rhonda G in Missouri
