Crustless Pumpkin Piedessert, low-cal 1 lb can solid pack pumpkin 1 oz 12 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 1/2 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 high-sided 9-inch pie plate with nonstick cooking spray. Pour pie filling into pie plate. Bake in preheated 325 degree oven 45-55 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 |
