Crustless Pumpkin Pie Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Can solid pack pumpkin,
1 ounce: 12 can evaporated milk,
2: Whole eggs,
2: Egg whites,
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: Graham-cracker or,
1/2 cup: Vanilla wafer crumbs,
1 cup: Whipped cream, optional
Directions:
In large bowl combine pumkin, 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 5g,
carbohydrates 27g, total fat 9g (saturated fat 5g), dietary fiber 1
g, cholesterol 70mg, sodium 125mg. Modern Maturity, December/January
1994
Source from luhu.jp
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 5g,
carbohydrates 27g, total fat 9g (saturated fat 5g), dietary fiber 1
g, cholesterol 70mg, sodium 125mg. Modern Maturity, December/January
1994
Source from luhu.jp