Recipe: Crustless Pumpkin Pie (make ahead, using graham cracker crumbs in the filling)

CRUSTLESS PUMPKIN PIE

1 (1 pound) can solid pack pumpkin puree
1 (12 ounce) can evaporated milk
2 whole 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 vanilla wafer crumbs
1 cup whipped cream (optional, for serving)

Preheat oven to 325 degrees F. Spray high-sided 9-inch pie plate with nonstick cooking spray.

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. Pour pie filling into pie plate.

Bake in preheated 325 degree F oven 45-55 minutes, until a knife inserted near center comes out clean. Cool pie on wire rack, then refrigerate overnight before serving.

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

Makes 1 (9-inch) pie
Source: Modern Maturity magazine, December/January 1994