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    Lowfat Crustless Pumpkin Pie

    Source of Recipe


    List of Ingredients

    1 can (16 ounces) pumpkin
    1 can (12 ounces) fat free evaporated skim milk
    Egg substitute equal to 2 whole eggs
    2 egg whites
    3/4 cup granulated sugar
    2 teaspoons cinnamon
    2 teaspoons pumpkin spice
    1/4 teaspoon nutmeg
    1/2 cup reduced fat graham cracker crumbs
    Fat free cool whip (optional)


    In a large bowl combine pumpkin, evaporated milk, egg substitute and egg whites. Beat until blended and smooth. Mix in sugar, cinnamon, pumpkin spice and nutmeg. Blend well. Stir in graham cracker crumbs. Spray a 10-inch, high-sided pie plate with butter-flavored, non-stick spray. Pour pie filling into pie plate. Bake in pre-heated 325-degree oven for 45-55 minutes or until knife comes out clean. Cool pie and refrigerate overnight. Serve with whipped topping if desired.




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