Sugar substitute equivalent to 3/4 cup sugar (Splenda)
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground ginger
1/8 tsp salt
1/2 cup reduced-fat graham cracker crumbs
8 Tbsp light whipped topping
Additional cinnamon (optional)
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Let's Make It
In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sugar substitute; beat until smooth. Add the spices and salt; beat until well mixed. Stir in graham cracker crumbs.
Pour into a 9-inch pie plate coated with nonstick cooking spray.
Bake at 325°F for 50-55 minutes or until a knife inserted near the center comes out clean. Cool. Garnish with a dollop of whipped topping and sprinkling of cinnamon if desired. Store in the refrigerator.