Crustless Pumpkin Pie recipe
1 large can solid pack pumpkin
1 can (12-ounces) evaporated milk
2 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)
1. Preheat oven to 325 degrees F.
2. In large bowl combine pumpkin, evaporated milk, eggs and egg whites: beat until blended and smooth.
3. Mix in sugar, cinnamon, allspice, ginger and salt, blending well. Stir in crumbs.
4. Spray high-sided 9-inch pie plate with nonstick cooking spray. Pour pie filling into pie plate.
5. Bake for 45-55 minutes, until a knife inserted near center comes out clean.
6. Cool pie on wire rack and refrigerate overnight. Cut in wedges and serve with small dollop of whipped cream.
