Crustless Pumpkin Pie


  • 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.
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