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    Crustless Pumpkin Pie

    Source of Recipe


    1 lb can solid pack pumpkin
    12 oz can evaporated milk
    2 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 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.




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