Crustless Healthy Pumpkin Pie Wednesday, November 26, 2008


1 15 oz can pumpkin
1 12 oz can evaporated skim milk
egg substitute to equal 3 eggs
3/4 cup Splenda
1 1/2 tsp pumpkin pie spice
1/2 cup reduced fat graham cracker crumbs
1/2 cup whipped topping


Combine the pumpkin, milk, egg substitute and Splenda and beat until smooth. Add the pumpkin pie spice and graham cracker crumbs and mix thoroughly. Pour into a 9" pie plate which has been sprayed with cooking oil spray. Bake at 325 deg about 50 to 55 minutes or until a knife inserted near the center comes out clean. Cool completely before serving. Dollop with a TBSP whipped topping and sprinkle with a little nutmeg is you wish.


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