Recipe: Crustless Pumpkin Pie (using artificial sweetener, Taste of Home, 1996)

CRUSTLESS PUMPKIN PIE

1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated skim milk
Egg substitute equivalent to 2 eggs
2 egg whites
Artificial sweetener equivalent to 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 reduced-fat graham cracker crumbs
Light whipped topping and additional cinnamon, optional

In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sweetener, beat until smooth. Add the spices and salt, beat until well mixed.

Stir in graham cracker crumbs. Pour into a 9-inch pie plate that has been coated with nonstick cooking spray.

Bake at 325 degrees F for 50-55 minutes or until a knife inserted near the center comes out clean. Cool.

If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon. Store in the refrigerator.

*Sweet 'N Low or Sweet One are recommended for baking.

Makes 8 servings

Diabetic Exchanges: One serving (without garnish) equals 1 starch, 1/2 skim milk; also, 116 calories, 166 mg sodium, 2 mg Cholesterol, 16 gm carbohydrates, 7 gm protein, 3 gm fat.

Source: Taste of Home magazine, October/November 1996