Crustless Pumpkin Pie

By LisaMK

This is a winner at Thanksgiving!! Published in the newspaper, by Beverly Bunch of VA Beach.

Ingredients

• 1 16 oz can solid-pack pumpkin
• 1 12 oz can evaporated skim milk, undiluted
• 2 eggs
• 2 egg whites
• 1/2 cup sugar
• 1 tsp gound cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp ground ginger
• 1/8 tsp salt
• 1/2 cup graham cracker or vanilla wafer crumbs
• Nonstick cooking spray
• 1 cup fresh whipped cream

Preparation

Step 1

Preheat oven to 325 degrees.
In large bowl combine pumpkin, milk, eggs and egg whites. Beat until blended and smooth.
Mix in sugar, cinnamon, allspice, ginger and salt, blending well. Stir in crumbs.
Spray deep dish pie plate (9 inch) with nonstick cooking spray.
Pour pie filling into pie plate.
Bake for 45 to 55 minutes, until center comes out clean.
Cool pie on wire rack and refrigerate overnight, or serve room temperature.
Cut into wedges and serve with a dollop of fresh whipped cream.