1 can (15 ounces) solid-pack pumpkin pie
1 can (12 ounces) evaporated skim milk
Egg substitute equivalent to 2 eggs
2 egg whites
Sugar substitutes equivalent to 3/4 cup sugar (Splenda works well)
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
8 tablespoons light whipped topping
Additional cinnamon, optional
In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sugar substitutes; beat until smooth. Add the spices and salt; beat until well mixed. Stir in graham cracker crumbs. Pour into a 9 in. pie plate coated with nonstick cooking spray. Bake at 325' for 50-55 minutes or until a knife inserted near the center comes out clean. Cool. Garnish with a dollop of whipped topping and sprinkle of cinnamon if desired. Store in the refrigerator.
Yield: 8 servings.