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Print this Recipe    Crustless Pumpkin

Crustless Pumpkin Pie

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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