Crustless Pumpkin Pie

Recipe Ingredients

1 lb	454g / 16oz	Can solid pack pumpkin
1 oz	28g	12 can evaporated milk
2		Eggs
2		Egg whites
3/4 cup	148g / 5.2oz	Sugar
1 teaspoon	5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground allspice
1/4 teaspoon	1.3ml	Ground ginger
1/8 teaspoon	0.6ml	Salt
1/2 cup	118ml	Graham-cracker or
1/2 cup	73g / 2.6oz	Vanilla wafer crumbs
1 cup	237ml	Whipped cream - (optional)

Recipe Instructions

In large bowl combine pumpkin, 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 325F oven 45-55 minutes, until a knife inserted near center comes out clean. Cool pie on wire rack and refrigerate overnight.

Cut in wedges and serve with small dollop of whipped cream.

Source:
RUTH ROACH

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