---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Crustless Pumpkin Pie
 Categories: Desserts, Pies, Low-cal
      Yield: 10 servings
 
      1 lb Can solid pack pumpkin
      1 cn Evaporated milk (12 oz)
      2    Whole eggs
      2    Egg whites
    3/4 c  Sugar
      1 ts Ground cinnamon
    1/4 ts Ground allspice
    1/4 ts Ground ginger
    1/8 ts Salt
    1/2 c  Graham-cracker -OR-
    1/2 c  Vanilla wafer crumbs
      1 c  Whipped cream (optional)
 
  In large bowl combine pumpkin, evaporated milk, eggs and egg whites: beat
  until blended and smooth. Mix in sugar, cinnamon, allspice, ginger and
  salt, blending well. Stir in crumbs. Spray high-sided 9-inch pie plate with
  nonstick cooking spray. Pour pie filling into pie plate.  Bake in preheated
  325 degree oven 45-55 minutes, until a knife inserted near center comes out
  clean. Cool pie on wire rack and refridge overnight. Cut in wedges and
  serve with small dollop of whipped cream.

  Nutrients per serving: calories 166, protein 5 g, carbs 27 g,
  total fat 9 g (saturated fat 5 g), dietary fiber 1 g,
  cholesterol 70 mg, sodium 125 mg.

  Modern Maturity, December/January 1994
 
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