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Crustless Pumpkin Pie

Author/Submitted by:
Servings: 10
Categories: Desserts / Pies & Pastries / Pumpkin

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)

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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