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Crustless Pumpkin Pie

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 1 hr 15 min
Category: Desserts Sub Category: Pies

what you need
  • 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)
make it
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.

Pour into a 9-inch pie plate coated with nonstick cooking spray.

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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