Crustless Pumpkin Pie
Taste of Home
Here's a treat that makes a festive meal complete.
SERVINGS: 8
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 10 min. Bake: 50 min. + cooling
Ingredients:
- 1 can (15 ounces) solid-pack pumpkin
- 1 can (12 ounces) fat-free evaporated milk
- 1/2 cup egg substitute
- 2 egg whites
- Sugar substitute 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 (about 3 whole crackers)
- Reduced-fat Cool Whip® whipped topping and additional cinnamon, optional
Directions:
In a large mixing bowl, beat the first nine ingredients until well blended. Stir in cracker crumbs.
Pour into a 9-in. pie plate coated with cooking spray. Bake at 325° for 50-55 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack. Garnish each serving with whipped topping and cinnamon if desired. Refrigerate leftovers. Yield: 8 servings.