Crustless Pumpkin Pie Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces pumpkin 12 ounces evaporated skim milk 1/2 cup Egg Beaters® 99% egg substitute (2 eggs equivalent) 2 egg whites 3/4 cup sugar substitute (Splenda) 1 1/2 teaspoons cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg 1 teaspoon vanilla extract 1/2 cup graham cracker crumbs In a mixing bowl, combine the pumpkin, egg substitute, egg whites, and sugar substitute; beat until smooth. Add the spices; beat until well mixed. Feel free to substitute the spices from your favorite recipe - I happen to like these. Stir in the graham cracker crumbs. Pour into a 9" pie plate coated with non-stick cooking spray. Bake at 325 degrees for 50-55 minutes or until knife inserted near the center comes out clean. Cool. Serve with a dollop of whipped cream and a sprinkling of cinnamon, if desired. Store in the refrigerator. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 125 Calories; 1g Fat (5.2% calories from fat); 7g Protein; 22g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 174mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.
YUM!
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