Crustless Pumpkin Pie
Traditional pastry crusts are loaded with fat, which makes pumpkin pie a rare treat for people watching their diet. This is a satisfying treat for everyone.—Thelia Busse, Cresco, Pennsylvania
Ingredients
- 1 can (15 ounces) solid-pack pumpkin
- 1 can (12 ounces) fat-free evaporated milk
- 1/2 cup egg substitute
- 2 egg whites
- Sugar substitute 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 (about 3 whole crackers)
- Reduced-fat whipped topping and additional cinnamon, optional
