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Crustless Pumpkin Pie
Author/Submitted by:
Servings: 10
Categories:
Desserts
/
Pies & Pastries
/
Pumpkin
Ingredients: 1
pound
Can solid pack pumpkin 1
ounce
12 can evaporated milk 2
Whole eggs 2
Egg whites 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
Graham-cracker or 1/2
cup
Vanilla wafer crumbs 1
cup
Whipped cream (optional)
Directions:
In large bowl combine pumkin, evaporated milk, eggs and egg whites: beat until blended and smooth. Mix in sugar, cinnamon, allspice, ginger and salt, blending well. Stir in crumbs. Spray high-sided 9-inch pie plate with nonstick cooking spray. Pour pie filling into pie plate. Bake in preheated 325 degree oven 45-55 minutes, until a knife inserted near center comes out clean. Cool pie on wire rack and refridge overnight. Cut in wedges and serve with small dollop of whipped cream. Nutrients per serving: calories 166, protein 5g, carbohydrates 27g, total fat 9g (saturated fat 5g), dietary fiber 1 g, cholesterol 70mg, sodium 125mg. Modern Maturity, December/January 1994
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