Ingredients
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1 (15 ounce) can pumpkin
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1/2 cup egg substitute (equivalent to 2 eggs)
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2 egg whites
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3/4 cup artificial sweetener (equivalent to 3/4 cup sugars)
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1 teaspoon cinnamon, ground
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1/4 teaspoon allspice, ground
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1/4 teaspoon ginger, ground
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1/8 teaspoon salt
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light whipped topping
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cinnamon
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1 (12 ounce) can evaporated skim milk
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1/2 cup reduced-fat graham cracker crumbs
Instructions
- In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sweetener, beat until smooth.
- Add the spices and salt, beat until well mixed.
- Stir in graham cracker crumbs.
- Pour into a 9-in. pie plate that has been coated with nonstick cooking spray.
- Bake at 325°F for 50-55 minutes or until a knife inserted near the center comes out clean.
- Cool.
- If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon.
- Store in the refrigerator.
- Sweet 'N Low or Sweet One are recommended for baking.