Crustless Pumpkin Pie

[Guest guest]

I personally have not tried this one yet, but I ran across it while looking

through one of my cookbooks and thought I would share it here for those of

you who are watching cholesterol intake and/or are diabetic. It certainly

sounds from the ingredient list that it would taste good.

 

Crustless Pumpkin Pie

 

1 can (15 oz) pumpkin

1 can (12 oz) evaporated skim milk

egg substitute equivalent to 2 eggs

2 egg whites

artificial sweetener equivalent to 3/4 cup sugar

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

light whipped topping and additional cinnamon, optional

 

In a mixing bowl, combine pumpkin, milk, egg substitute, egg whites and

sweetener; beat until smooth. Add spices and salt; beat until well mixed. Stir

in graham cracker crumbs. Pour into a 9 inch pie plate that has been coated

with non-stick cooking spray. Bake at 325 for 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. Yield: 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

carbohydrate, 7 gm protien, 3 gm fat.

 

~ P_T ~

 

All progress has resulted from people who took unpopular positions.

~ Adlai E. Stevenson