Crustless Pumpkin Pie


Classifications: Cakes and Pies

Qty Measure Ingredient


1 15oz can pumpkin

1 12 oz can 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

Instructions: In a mixing bowl, combine pumpkin, milk, egg substitute, egg whites and sweetener; beat until smooth. Add 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* 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.



Background: Note: 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.

NOTE: Sweet 'N Low or Sweet One are recommended for baking.

Serves: 8

Food Exchanges: