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Crustless Pumpkin Pie

Crustless Pumpkin Pie

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 can (15 oz.) solid - pack pumpkin
1 can (12 oz.) evaporated skim milk
Egg substitute equivalent to 2 eggs
2 egg whites
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
1
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.
2
Pour into a 9-inch pie plate coated with nonstick cooking spray.
3
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.
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