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The Colorful Plate
Desserts

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Crustless Pumpkin Pie

 Submitted by: Christine W. Riggs
Wife of Charles E. Riggs, Jr., MD
Source: Taste of Home, Vol. 4, No. 5, October/November,
Reiman Publications, L.P., 1998
1 15-ounce can pumpkin 1 teaspoon ground cinnamon
1 12-ounce can evaporated skim milk 1/4 teaspoon ground allspice
Egg substitute equivalent to 2 eggs 1/4 teaspoon ground ginger
2 egg whites 1/8 teaspoon salt

Artificial sweetener equivalent to 3/4 cup sugar (Sweet 'N Low or Sweet One are recommended)

 1/2 cup reduced-fat graham cracker crumbs

Light whipped topping and additional cinnamon (optional)

  1. 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.
  2. Pour into a 9-inch pie plate that has been coated with nonstick cooking spray.
  3. Bake at 325° for 50-55 minutes or until knife inserted near the center comes out clean. Cool.
  4. If desired, garnish with a dollop of light whipped topping and sprinkling of cinnamon. Store in refrigerator.

Serves: 8 Nutrition Facts

Calories: 197 Saturated Fat: 0.4 gm
Carbohydrate: 34 gm Fiber: 3 gm
Cholesterol: 2 mg Protein: 9 gm
Fat: 4 gm Sodium: 329 mg

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