Crustless Pumpkin Pie Recipe
This Crustless Pumpkin Pie is one of the best pumpkin pies I've ever eaten of late. Try these deliciously spiced pies with whipped topping for your next dessert . Feel free to express yourself about this Crustless Pumpkin Pie.
Ingredients
| Pumpkin | 1 Can (10oz) | |
| Evaporated milk | 1 Can (10oz) | |
| Egg substitute equivalent to 2 eggs | ||
| Egg whites | 2 | |
| Artificial sweetener equivalent to 3/4 cup sugar | ||
| Ground cinnamon | 1 Teaspoon | |
| Ground allspice | 1/4 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| 1/2 cup reduced-fat graham cracker crumbs | ||
Directions
In a mixing bowl, combine pumpkin, milk, egg substitute, egg whites and sweetener; beat until smooth.
Add spices and salt; beat until well mixed.
Stir in graham cracker crumbs.
Pour into a 9-in.pie plate that has been coated with nonstick cooking spray.
Bake at 325° for 50-55 minutes or until a knife inserted near the center comes out clean.
Cool.
If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon.
Store in the refrigerator.
Add spices and salt; beat until well mixed.
Stir in graham cracker crumbs.
Pour into a 9-in.pie plate that has been coated with nonstick cooking spray.
Bake at 325° for 50-55 minutes or until a knife inserted near the center comes out clean.
Cool.
If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon.
Store in the refrigerator.
Chef
