Recipe - Crustless Pumpkin Pie

1 pound Can solid pack pumpkin
1 ounce 12 can evaporated milk
2 Whole eggs
2 Egg whites
Three fourths cup Sugar
1 teaspoon Ground cinnamon
One fourth teaspoon Ground allspice
One fourth teaspoon Ground ginger
1/8 teaspoon Salt
One half cup Grahamcracker or
One half cup Vanilla wafer crumbs
1 cup Whipped cream (optional)

In large bowl combine pumkin, evaporated milk, eggs and egg whites: beat
until blended and smooth. Mix in sugar, cinnamon, allspice, ginger and
salt, blending well. Stir in crumbs. Spray highsided 9inch pie plate with
nonstick cooking spray. Pour pie filling into pie plate. Bake in preheated
325 degree oven 4555 minutes, until a knife inserted near center comes out
clean. Cool pie on wire rack and refridge overnight. Cut in wedges and
serve with small dollop of whipped cream. Nutrients per serving: calories
166, protein 5g, carbohydrates 27g, total fat 9g (saturated fat 5g),
dietary fiber 1 g, cholesterol 70mg, sodium 125mg. Modern Maturity,
December/January 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini