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.
